The Ultimate Chocolate Ganache Layer Cake
1. The Moist Chocolate Sponge
Dry Ingredients: 2 cups sugar, 1 ¾ cups flour, ¾ cup Dutch-processed cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt.
Wet Ingredients: 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, 2 tsp vanilla extract.
The Secret: 1 cup boiling water (or hot coffee to deepen the flavor).
Instructions:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
Whisk dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium for 2 mins.
Stir in boiling water/coffee by hand (batter will be thin).
Bake for 30–35 minutes. Cool completely. Slice each layer in half horizontally to get the 4 layers shown in your photo.
2. The Silky Filling (Whipped Ganache)
9 oz semi-sweet chocolate, finely chopped.
1 cup heavy cream.
Optional: 1 tbsp instant espresso powder or hazelnut spread for that specific tint in the photo.
Instructions:
Heat cream until simmering; pour over chocolate. Let sit for 5 mins, then whisk smooth.
Chill until thickened (about 1–2 hours).
Beat with a mixer until fluffy and lighter in color. Spread between your four layers.
3. The Glossy Mirror Glaze (Top & Sides)
Ingredients: 8 oz dark chocolate, ¾ cup heavy cream, 1 tbsp light corn syrup (for that high-gloss shine).
Instructions:
Heat cream and corn syrup until simmering; pour over chocolate.
Whisk until perfectly smooth.
Let it cool slightly until it’s thick enough to coat a spoon but still pourable.
Pour over the assembled cake, letting it drip naturally down the sides.
4. The Finishing Touches
To match the image exactly:
The Drizzle: Use a piping bag with a tiny hole to drizzle remaining melted chocolate in parallel lines across the top.
The Accents: Place small clusters of crushed hazelnuts or toffee bits at the start of each drizzle line.
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