Chocolate Ganache Layer Cake

Recipe

Cake

• 250 g all-purpose flour
• 75 g cocoa powder
• 300 g brown sugar
• 6 g baking powder
• 5 g baking soda
• 3 g salt
• 240 g milk
• 110 g neutral oil
• 60 g thick yogurt
• 10 g vanilla extract
• 120 g hot coffee

Chocolate Ganache Frosting

• 200 g dark chocolate
• 200 g fresh cream (35% whipping cream)
• 100 g unsalted butter
• 10 g cocoa powder
• 16 g icing sugar
• 1 g salt

Method

1. Preheat the oven to 175°C. Grease and line your cake tins with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
3. Add the yogurt, milk, oil, and vanilla extract. Mix until just combined.
4. Slowly pour in the hot coffee while whisking until you have a smooth, fairly thin batter.
5. Divide the batter between your prepared cake tins. Bake at 175°C for 25–30 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
6. Allow the cakes to cool completely before assembling.
7. For the ganache, heat the cream in a saucepan until steaming but not boiling.
8. Pour the hot cream over the chopped dark chocolate. Let sit for 2–3 minutes, then stir until completely smooth.
9. Add the butter, cocoa powder, icing sugar, and salt. Stir until smooth and glossy.
10. Refrigerate the ganache until it reaches a thick, spreadable consistency.
11. Place one cake layer on a plate and spread a generous layer of ganache over it. Place the second cake layer on top.
12. Cover the entire cake with the remaining ganache, creating thick, glossy chocolate layers.
13. Refrigerate for 30–60 minutes before serving.