• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Style Sweet
  • Layer Cakes
  • Recipes
  • Cookbooks
  • Newsletter
  • About
menu icon
go to homepage
  • Layer Cakes
  • Recipes
  • Cookbooks
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Layer Cakes
    • Recipes
    • Cookbooks
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Chocolate Ganache Cake

    May 18, 2020 by Style Sweet 2 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe - Print Recipe

    Slightly nutty and extremely fudgy, this Chocolate Ganache Cake is pure magic. Made with rye flour and without eggs, disappearing of the kitchen counter before your eyes isn’t its only trick.

    Squares of chocolate snack cake with whipped ganache on top

    The crumb is incredibly moist and decadent and the mousse-like whipped chocolate ganache frosting makes me swoon even just looking at it. I won’t be surprised if you like the bowl clean.

    The texture is similar to the eggless chocolate cake from my book Layered. Both are super fudgy and decadent. They have a tendency to crumble when sliced, but don’t let that confuse you into the thinking the cake is dry.

    It definitely isn’t! The moistness is proven in the crumb’s ability to be pressed back together.

    A slice of chocolate snack cake on a plate with whipped ganache frosting

    This rye chocolate cake was adapted from the book, The New Way to Cake, by Benjamina Ebuehi. Known for being on The Great British Bake Off, she will be remembered by her exquisite recipes. The book favors more simple, minimally decorated cakes that are balanced with stand-out flavors that let the ingredients shine.

    Made in a baking pan, this sliceable albeit nearly sinful dessert is exactly what you need to cure afternoon chocolate cravings. I might have declared this cake “too rich” between mouthfuls. But as I scraped the crumbs with the edge of my fork to make sure I got every moist morsel proved to myself otherwise.

    Baking with Rye Flour

    Alternative flours are having a serious moment. There is gluten-free baking for those with certain diets, but there is a world of flavor and flour beyond all-purpose.

    The earthiness of rye flour brings out more dimension and complexity to recipes and pairs particularly well with chocolate and stone fruit. In this cake, the rye flour brings out a more robust chocolate flavor with a slightly nutty taste.

    Squares of chocolate snack cake with sprinkles on top

    There is a slight learning curve for baking with alternative flours. Unless you are using a 1-for-1 gluten-free flour, it’s difficult to swap in any alternative grain without trial and error. If you looking to experiment, and I definitely encourage this, trying swapping in only a portion of rye, spelt, and perhaps even whole wheat flour for some of the all-purpose flour.

    Recipe

    Print Recipe
    5 from 1 vote

    Chocolate Ganache Cake

    Slightly nutty and extremely fudgy, this Chocolate Ganache Cake is moist and decadent with whipped ganache frosting.
    Prep Time1 hour hr
    Cook Time24 minutes mins
    chill time2 hours hrs
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate snacking cake, rye chocolate snacking cake, snacking cake
    Servings: 10

    Ingredients

    Rye Chocolate Snacking Cake

    • 95 grams all-purpose flour
    • 95 grams rye flour
    • 1 cup granulated sugar
    • 30 grams unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon optional
    • ½ cup canola oil
    • 1 ½ teaspoon pure vanilla extract
    • 1 cup hot coffee or water
    • 1 tablespoon distilled white vineger

    Whipped Chocolate Ganache

    • 186  grams dark chocolate 60% to 65%, finely chopped
    • 2 tablespoon unsalted butter diced
    • 1 cup heavy cream
    • 1 pinch salt

    Instructions

    Rye Chocolate Snacking Cake

    • Pre-heat the oven to 350°F. Line a 9 X 9-inch baking pan with parchment paper, letting it overhang the edges by an inch, and set aside.
    • In a large mixing bowl, whisk together the all-purpose flour, rye flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon until combined.
    • Create a well in the center of the dry ingredients and pour in the oil and vanilla. Stir until combined. Add the hot coffee and mix until the batter is completely smooth. Add the vinegar and mix until combined.
    • Pour the batter into the prepared cake pan. Bake for 22 to 24 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cake on a wire rack before using the sides of the parchment paper to gently lift the cake out of the pan.
    • Ice with whipped chocolate ganache or the frosting of your choice.

    Whipped Chocolate Ganache

    • Place the chopped chocolate and butter in heat-safe bowl. Set aside.
    • In a small saucepan, bring the cream up to a gentle simmer. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds then whisk until smooth. If any remaining lumps remain, heat the chocolate mixture over a double-boiler. Stir in the salt until combined.
    • Allow the ganache to cool at room temperature until it thickens and resembles chocolate pudding, about 2 hours. When ready, whisk the ganache until it thickens and lightens in color and texture.
    • Using an electric mixer, it should take no longer than 30 to 60 seconds until there is a noticeable change in texture. At this point, stop and switch to a ballon whisk. Stir by hand until the ganache is smooth and spreadable. Do not overmix. Use immediately.

    Whipped Chocolate Ganache Frosting Recipe

    « Flourless Peanut Butter Cookies
    Birthday Coffee Cake »

    Reader Interactions

    Comments

    1. Riga

      June 15, 2023 at 4:13 am

      5 stars
      Yum. No notes. This was delicious. Thank you for the recipe!

      Reply
      • stylesweet

        June 15, 2023 at 2:20 pm

        Oh that's so great! Thank you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

    More about me →

    My Cookbooks

    a Good Reads Best Cookbook Nominee!

    Join the Style Sweet Bake Club on Substack!

    Style Sweet is the ultimate resource for home bakers of all skill levels. Here you will find everyday dessert recipes, cake decorating tutorials, and expert baking tips to improve your skills and gain confidence in the kitchen.

    Find my recipes on FoodNetwork.CA and TheKitchn

    As Seen On

    Milk & Cookies Cake on The New York Times Style Magazine

    Cinnamon Roll Cake on Food Network 

    5 Stylish Layer Cakes on The Kitchn

    Cookie Decorating with MUJI 

    London Fog Cake on Bake From Scratch 

    Buttercream Flower Cupcakes with Wilton Cakes

    Popular Recipes

    • A thick slice of lemon ricotta cake with lemons and tea in the background
      Quick and Easy Lemon Ricotta Cake
    • How to Ice an Ombré Cake
    • Frosting a watercolor buttercream cake
      How to Make a Watercolor Cake
    • A bunch of mini two-layer vanilla cakes with flowers on top
      How to Make Mini Cakes

    Seasonal Recipes

    • An overhead image of a cake with slices on plum baked in a spiral on top.
      Plum Yogurt Cake
    • Carrot Cake Recipe with Brown Butter Frosting
    • Pumpkin Coffee Cream Cheese Cake
      Small-Batch Pumpkin Cake with Coffee Cream Cheese Frosting
    • A slice of apple blueberry pie
      Apple Blueberry Pie

    Cake Decorating

    • a perfect chocolate drip cake with pink buttercream frosting
      How to Make a Chocolate Drip Cake
    • How to Ice a Cake
    • Stacking layers of cake and filling.
      How to Stack and Fill a Cake
    • Making a buttercream flower cake with pink, orange, and purple frosting
      How to Make a Buttercream Flower Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • As Seen On

    Newsletter

    • Sign up for new articles and updates
    • Bake my recipes on FoodNetwork.ca

    Contact

    • Work with Me
    • Email

    COPYRIGHT © 2024 StyleSweet Studio LTD.