Diana's Desserts - www.dianasdesserts.com
See more recipes in Cakes and Tortes

Chocolate De'Light Cake With Chocolate Ganache

in Diana's Recipe Book

Average Rating: 
(total ratings: 7)
[Read reviews] [Post a review]
Servings: 1 (9-inch) two layer cake, 10-12 servings
For the Cake:
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar
1 cup granulated sugar
1/2 cup water
3 ounces unsweetened chocolate, coarsely chopped
1/2 cup (1 stick/4 ounces/113g) unsalted butter, at room temperature
3 large eggs, separated, at room temperature
3/4 cup milk, at room temperature
1 teaspoon pure vanilla extract

For the Ganache:
8 ounces bittersweet chocolate, coarsely chopped, plus 2 ounces bittersweet chocolate, coarsely grated or shaved, for decorating
2 cups heavy cream
1 teaspoon pure vanilla extract

The cake layers may be baked 1 day ahead; wrapped in plastic wrap and stored at room temperature. The prepared cake can be refrigerated for up to 1 day.

1. Preheat oven to 350°F/180°C. Line two 9 x 2-inch round cake pans with wax paper and grease the paper.

2. Make the Chocolate Cake:
In a large bowl, sift together the cake flour, baking soda, baking powder and salt. In a medium saucepan, combine the brown sugar, granulated sugar, coarsely chopped chocolate and the 1/2 cup of water and cook over moderately low heat, stirring, until smooth. Let cool slightly, stirring occasionally.

3. Using an electric mixer, beat the butter and egg yolks until blended. Gradually beat in the chocolate mixture. Beat in the dry ingredients in two batches, alternating with the milk, until smooth. Beat in the vanilla (batter will be rather thin.)

4. In a medium bowl, using clean beaters, beat the egg whites until barely firm. Stir one-third of the whites into the batter. Fold in the remaining whites until incorporated.

5. Scrape the batter into the two prepared pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes, then remove from pans and place right side up on racks to cool completely.

6. Make the Ganache:
In a saucepan, melt half of the chopped chocolate in the heavy cream over moderately low heat, stirring. Remove from the heat and stir in the vanilla and remaining chopped chocolate until smooth. Scrape the ganache into a bowl and refrigerate until chilled, at least 3 hours or overnight.

7. Using an electric mixer, briefly beat the ganache until thick enough to hold its shape. Do not overbeat or the ganache will become grainy; if it does, melt it again over low heat and then beat it once more.

8. Assemble the Cake:
Peel off the paper from the cake layers. Place 1 layer right side up on a cake platter and spread 1 scant cup of the whipped ganache on top. Place the second cake layer upside down on top of the filling. Spread the sides and top of the cake evenly with the remaining whipped ganache.

Decoration (optional):
If desired, reserve about 1/2 cup of the ganache for decorating as follows:

Using a pastry bag fitted with a star tip, pipe simple stars or a scallop trim around the top or the base of the cake. Sprinkle the grated chocolate all over the top of the cake.

To serve, slice gently with a serrated cake knife.

Makes 1 (9-inch) 2 layer cake, 10-12 servings.

Date: February 23, 2002-Recipe revised on May 25, 2006


Reviewer: Maaria
This cake is totally awesome. It so moist and soft and oh so delicious!

Reviewer: Delia
This is one of the best chocolate cakes I've ever had. I made a few changes like making 1 1/2 X the recipe and using a 13X9 inch pan. I also used a chocolate cream cheese frosting.

Reviewer: Renee
This is a delightful cake! If your looking for a decadent chocolate cake, look no further.

Reviewer: Sayyeda
Reviewer: Nikki
While it tasted good, it fell in the middle, even with a heating core.

Reviewer: Marina
I haven't made this cake yet. I just have a question: If I leave the ganache overnight in the refrigerator, it won't harden? How can I beat it with the mixer afterwards? Thank you very much!

Reviewer: deepika
Isn't the baking soda too much? In your baking tips section you have mentioned 1/4th tsp. is enough to leaven 1 cup flour, but here you have used 1 tsp. baking powder as well as baking soda. Any specific reason?


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section

A Sophisticated Strawberry Shortcake Angel Food Cake Apple and Pecan Nut Cake Apple Cake Apple Maple Upside-Down Cake Apple-Cinnamon Cake Applesauce Cake with Hot Milk Frosting Applesauce Layer Cake Aunt Lily's Caramel Layer Cake Banana Cake Banana Cake with Brown Sugar Frosting Banana Torte Basic Genoise (Sponge Cake) Bee Sting Cake Black Forest Cake Bordeaux Cake with Cherry Preserves Boston Cream Pie Brownie Cake Cafe' Mocha Layer Cake Carrot Cake Charlotte Russe with Strawberries Chocolate Almond Cake Chocolate Almond Mary Ann Cake Chocolate and Pear Brownie Cake Chocolate Angel Food Cake Chocolate Buttermilk Sheet Cake Chocolate Chip Almond Cake Chocolate Chip Banana Bundt Cake Chocolate Chip Zucchini Cake Chocolate De'Light Cake With Chocolate Ganache Chocolate Fudge Cake Chocolate Hazelnut Torte with Chocolate Ganache Chocolate Layer Cake with Chocolate Frosting Chocolate Lemon Cake Chocolate Marble Cake Chocolate Mousse Torte with Saffron Cream Chocolate Orange Cake Chocolate Pecan Layer Cake Chocolate Raspberry Cake Chocolate Souffle Cake with Orange Caramel Sauce Chocolate Victoria Sponge Cake Chocolate-Banana Layer Cake Chocolate-Orange Bundt Cake Classic Butter Cake Classic French Genoise Cake Classic Orange Chiffon Cake Classic Pineapple Upside-Down Cake Classic Sponge Cake Classic White Cake Classic Yellow Cake Cocoa Chiffon Cake with Vanilla Glaze Coconut-Pineapple Cake Cola Zucchini Cake Country Apple Cake with Caramel Sauce Courting Cake Easy Almond Cake Five Flavors Cake Fresh Strawberry Layer Cake Fresh Strawberry Torte with Rum Custard Frosted Banana Cake Gâteau de Pistache de Chocolat avec le Vin Rouge Gâteau d'huile d'olive German Chocolate Cake Ginger Cake
Ginger Cake Golden Cake with Boiled Chocolate Icing Guava Chiffon Cake Holiday Ginger Pumpkin Torte Hummingbird Cake Lemon Layer Cake Lemon Lime Mousse Cake Lemon Meringue Cake Lemon Pistachio Bundt Cake with Glaze Lemon Poppy Seed Cake Lemonade Layer Cake Light Chocolate Zucchini Cake Lucy's Luscious Lemon and Key Lime Cake Magic Swirl Cake Maple Cake with Brown Sugar Buttercream Maple Pecan Cake with Blueberries Marble Gugelhupf Cake (Marmorgugelhupf) Mint Devil's Food Cake Mississippi Mud Cake Mocha Layer Cake with Chocolate-Rum Filling Mocha Spice Cake Molten Chocolate Cakes Opera Torte Orange Carrot Cake Pan di Spagna-Italian Sponge Cake Peach Cream Cake Peachy Carrot Cake with Cream Cheese Frosting Pineapple Carrot Cake with Cream Cheese Frosting Pineapple Chiffon Cake Plum Cake Raspberry Charlotte Russe Red Velvet Cake Red Velvet Cake with Chocolate Frosting Red Waldorf Cake Rich Chocolate Bundt Cake Rum Soaked Fudge Cake Sachertorte Sherry Wine Cake Simple Flourless Chocolate Cake Simple Syrup (for Genoise Cake) Simple Syrup II Sour Cream Pumpkin Bundt Cake Sponge Cake St. Louis Gooey Butter Cake Strawberry Cake Superb Strawberry Cream Torte Strawberry Layer Cake Strawberry Log Cake Strawberry Shortcake Layer Cake Strawberry Shortcake Ring Strawberry Torte Sunny Chiffon Cake with Lemon Glaze Sweet & Tangy Lemon Layer Cake The Best Chocolate Cake Three Layer Carrot Cake with Cream Cheese Frosting Torta con Cioccolata e Ricotta Tres Leches Cake with Mango Garnish Upside-Down Pear Honey Spice Cake Vanilla Sunshine Cake Velvet Chocolate Cake Warm Chocolate Cake White Chocolate Lemon Torte White Chocolate Pecan Cake White Sheet Cake White Texas Sheet Cake