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Black Chocolate Ganache Cake for any occasion
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Black and Gold Chocolate Ganache Cake

Indulge in the ultimate romantic experience with Black and Gold Chocolate Ganache Cake. Satisfy your sweet tooth with every bite of decadent, gooey chocolate. This eggless recipe is guaranteed to impress.
Prep Time30 minutes
Cook Time1 hour
Assembling Time30 minutes
Total Time2 hours
Course: Baking, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless
Servings: 6 inch layered cake

Ingredients

  • 1 cup all purpose flour
  • ½ cup +1 tbsp sugar granulated
  • ⅛ cup +1 tsp cocoa powder unsweetened
  • ¼ tsp baking soda heaped
  • ¼ tsp salt
  • ⅔ cup hot water
  • 4 tbsp olive oil
  • 2 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract
  • 60 ml sugar syrup for soaking
  • 200 gram chocolate ganache
  • 2-3 drops black gel color optional
  • scant gold dust optional
  • ½ tsp vodka to mix dust

Instructions

  • Pre-heat oven to 180 °C. Line the bottom of one 6 inch pan.
  • Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
  • Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
  • Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
  • Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
  • Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
  • Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.

Notes

  1. Old-fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.
    Using coffee is optional.
  2. To make the black ganache, add 1-3 drops of black gel color to dark chocolate ganache & allow it to deepen overnight or 10-12 hours for best results.
  3. Assemble the cake as per choice.
  4. Mix gold dust in vodka or spirit of your choice and apply on edges or wherever you want using a paint brush.