Shortcut Decadent Chocolate Cake with Chocolate Ganache

Dorit Teichman Dorit Teichman
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If you want to impress yet keep it simple, this is the recipe to go with.

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1h 30m 8-12
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit. Prepare a nine- or 10-inch springform pan with nonstick cooking spray.

  2. In a large bowl, mix the cake ingredients together until smooth.

  3. Pour the batter into the prepared pan and bake for 50 to 55 minutes.

  4. Allow the cake to cool before finishing with the ganache.

Prepare the Ganache

  1. In a medium saucepan over a low flame, heat the whipping cream or coconut milk until it just begins to bubble along the sides of the pot.

  2. Turn off the flame and carefully pour the chocolate chips into the heated milk without stirring.

  3. Let stand for five minutes. Then stir the chocolate mixture until glossy and smooth, approximately two minutes.

  4. Add the vanilla extract (if using the coconut milk option) and blend well. Pour over the cooled cake.

  5. Garnish with strawberries dipped in the extra ganache and let set in the refrigerator.

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1 Comment

Naami borenstein •

this recipe was great! the ganache was easy to make and thick!