Go Back
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
Cook Time24 minutes
chill time2 hours
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.