Martha Stewart Chocolate Ganache Cake

This martha stewart chocolate ganache cake recipe is a rich and moist chocolate cake, which is made with cocoa powder and a smooth chocolate ganache glaze. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.

Martha Stewart Chocolate Ganache Cake Ingredients

Cake:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

Optional Toppings:

• 1 cup heavy cream
• 2 tablespoons sugar
• Chocolate shavings

Chocolate Ganache Glaze:

• 4 ounces semisweet chocolate, coarsely chopped
• 1/2 cup heavy cream

How To Make Martha Stewart Chocolate Ganache Cake

1. Prep the oven and pan: Preheat oven to 350°F. Butter an 8-inch round cake pan, line with parchment, butter again, and dust with cocoa powder.
2. Mix dry ingredients: Sift together cocoa powder, flour, baking powder, and salt.
3. Cream butter and sugar: Beat butter and sugar on medium-high speed until light and fluffy.
4. Add eggs and vanilla: Add eggs one at a time, beating well after each. Beat in vanilla.
5. Alternate flour and sour cream: Reduce speed to low and add flour mixture in two additions, alternating with sour cream, beginning and ending with flour.
6. Bake the cake: Spread batter in pan, tap once to release air bubbles, and bake 30–35 minutes until a tester comes out clean.
7. Cool: Cool 10 minutes in pan, then invert onto a rack to cool completely.
8. Make the ganache: Bring cream to a boil and pour over chopped chocolate. Whisk until smooth and slightly thickened.
9. Glaze the cake: Set cake over a rimmed baking sheet and pour ganache over top, letting it drip down sides. Let set 30 minutes.
10. Serve: Whip cream with sugar if desired and serve with chocolate shavings.

Recipe Tips

• How to get a smooth ganache finish: Pour while ganache is warm but slightly thickened.
• Why tap the pan before baking? It removes large air bubbles for an even crumb.
• Can I use Dutch-process cocoa? Yes, it works well here.
• How to slice cleanly: Use a warm knife and wipe between cuts.
• Make-ahead tip: Bake the cake a day ahead and glaze before serving.

What To Serve With Chocolate Ganache Cake

• Lightly sweetened whipped cream
• Fresh berries
• Espresso or coffee
• Vanilla ice cream

How To Store Chocolate Ganache Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unglazed cake up to 2 months.

Chocolate Ganache Cake Nutrition Facts

• Calories: ~420
• Carbs: ~38g
• Protein: ~6g
• Fat: ~28g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake ahead of time?
Yes, bake the cake a day ahead and glaze before serving.

Why is my ganache too thin?
Let it cool a few minutes longer before pouring.

Can I double the ganache?
Yes, for thicker coverage or extra drip.

Can I bake this in a different pan?
Yes, adjust baking time accordingly.

Try More Recipes:

• Martha Stewart Chocolate Fudge Cake
• Martha Stewart Chocolate Date Cake
• Martha Stewart Chocolate Coffee Cake