Here’s a rich and decadent recipe for a Chocolate Ganache Torte that’s sure to impress with its smooth ganache, moist cake layers, and luxurious texture!
Ingredients:
For the Torte:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or whole milk
- 1/2 cup boiling water or hot coffee (for a richer flavor)
For the Ganache:
- 8 oz (about 1 cup) semi-sweet or bittersweet chocolate, chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract (optional)
Instructions:
1. Prepare the Torte Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottom with parchment paper circles.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or milk), mixing just until combined.
- Stir in the boiling water (or hot coffee) until the batter is smooth. The batter will be thin, but this is normal.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then remove from the pans and cool completely on a wire rack.
2. Make the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer (but not boil). Stir to melt the butter.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for 2-3 minutes to soften the chocolate, then whisk until smooth and shiny.
- Stir in vanilla extract, if using.
- Allow the ganache to cool slightly at room temperature, but be careful not to let it harden too much. You want it to be pourable but not runny.
3. Assemble the Torte:
- Once the cakes are completely cooled, place one layer of the cake on a serving platter.
- Pour about half of the ganache over the top of the first cake layer, spreading it evenly over the surface.
- Place the second cake layer on top, then pour the remaining ganache over the top, allowing it to drip down the sides for a beautiful finish.
- Let the ganache set for about 20-30 minutes at room temperature before slicing, so it firms up but remains smooth and glossy.
4. Serve:
- Slice the torte into rich wedges and serve. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- For an added touch, garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder.
Tips:
- If you want an extra decadent touch, you can add a layer of whipped cream or mousse between the cake layers.
- This torte is best served at room temperature for the most luxurious texture.
- You can make the ganache in advance, but make sure to let it cool to room temperature before pouring over the cake.
This Decadent Chocolate Ganache Torte is the ultimate chocolate lover’s dream! With its rich ganache and moist, soft cake, it’s perfect for special occasions or any time you crave a luxurious chocolate dessert. Enjoy!