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Ina Garten Chocolate Ganache Cake

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An incredibly rich and moist chocolate cake layered with a silky, dark chocolate ganache. This small-batch version delivers the signature Barefoot Contessa richness in a perfectly portioned 6-inch cake, ideal for an intimate dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 1/2 cup heavy cream
  • 6 ounces semisweet chocolate chips or chopped chocolate
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat the oven to 350°F / 177°C. Lightly grease one 6×2-inch round cake pan and line the bottom with a parchment paper round to ensure clean release.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting aerates the dry ingredients and removes lumps, especially from the cocoa.
  3. In a separate large bowl, whisk the egg until broken up. Add the buttermilk, oil, and vanilla and whisk until smooth. The mixture will be thin and pale.
  4. Gradually add the dry ingredients to the wet, whisking gently until just incorporated. Do not overmix — a few streaks of flour are fine, as the batter will be further thinned.
  5. Pour in the hot coffee and whisk until the batter is smooth and thin. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor. Scrape the bottom of the bowl to ensure everything is blended.
  6. Pour the batter into the prepared pan. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached and the edges begin to pull away from the pan. Do not overbake or the cake will be dry.
  7. Cool the cake in the pan on a wire rack for 10 minutes. Then invert onto the rack, remove the parchment, and let cool completely to room temperature, about 1 hour. A warm cake will melt the ganache.
  8. While the cake cools, make the ganache. Place the chopped chocolate in a medium heatproof bowl. If using chips, ensure they are finely chopped for even melting.
  9. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — small bubbles appear around the edge but do not boil vigorously. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes.
  10. Add the butter to the bowl and whisk slowly from the center outward until the mixture is smooth and glossy. If any chocolate lumps remain, return the bowl to a double boiler or microwave in 10-second bursts at 50% power, stirring in between.
  11. Let the ganache cool at room temperature for 15 to 20 minutes, whisking occasionally, until it thickens to a pourable consistency. If too thick to spread, warm gently; if too thin, chill briefly.
  12. Place the cooled cake on a serving plate. Pour the ganache over the center and spread it to the edges with an offset spatula, allowing it to drip down the sides. Refrigerate the cake for at least 30 minutes to set the ganache before slicing.
  13. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve at cool room temperature for the most luscious texture.

Notes

Store the cake in the refrigerator, covered, for up to 5 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil for up to 1 month; thaw at room temperature before glazing. Reheat individual slices in a microwave on low power for 15 seconds or allow to come to room temperature for 30 minutes. The ganache may be made ahead and refrigerated — warm gently in a double boiler before pouring.

Nutrition

Keywords: Ina Garten chocolate cake, chocolate ganache cake, barefoot contessa cake, small batch chocolate cake, 6-inch cake, rich chocolate dessert, ganache frosting, easy cake recipe, homemade cake, special occasion dessert

Find it online: https://inagartendishes.com/ina-garten-chocolate-ganache-cake-recipe/