Moist Chocolate Ganache Cake

IMG_3748-3048lokbghdjg26rh18b9cMy Daughter and I used to go to a cake shop named “Betty Cakes”.  We would always order their spider cake. It was a chocolate cake, with a buttercream frosting, and a chocolate ganache poured over the entire cake.  They would always decorate the top with a white chocolate spider web, hence the name spider cake. That store went out of business (tears), so I have tried to duplicate the cake with this recipe.  We love it! I do not bother with pipping a spider web on mine, so didn’t think spider cake made sense for the title. However we still call it spider cake around here. I use this cake recipe for all my chocolate cakes, wether it be this recipe, cupcakes, or a quick 9X13 inch cake. I know your family is going to love this one!

Cake Recipe:

  • 2 Cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • 3/4 Cup Unsweetened Cocoa
  • 2 Cups Sugar
  • 1 Cup Vegetable Oil
  • 1 Cup Hot Coffee
  • 1 Cup Milk
  • 2 Eggs
  • 1 teaspoon vanilla

For Icing:

  • I Tub Vanilla Icing
  • 1 Tub Buttercream Icing

For Ganache:

  • 3/4 Cup Heavy Cream
  • 3/4 Cup Bittersweet Chocolate Chip
  1. Mix the dry ingredients together in a large bowl, including the cocoa and sugar.
  2. Then add all the wet ingredients to the same bowl and mix at medium speed until well mixed. The batter will be thin.
  3. This recipe will yield a dozen cupcakes, as well as a thick 9 inch cake. So fill your cupcake pan with some paper liners, and fill each about half-way full with the cake batter. Then line the bottom of your 9 inch round pan with a piece of foil that you have cut to the size of the bottom of your pan. ( I always spray the pan first, then put the foil piece in the bottom and spray the foil.  That way if some of the cake makes it under your foil, it still won’t stick and keep you from getting your cake out of the pan easily.) If you have a convection oven you should bake these at 325 degrees, if not then bake at 350 degrees.  The cupcakes take about 15-18 minutes, and the cake will take 45 to 55 minutes, depending on your oven.  Make sure the cake springs back to your touch, to test for doneness, and be sure the center of your cake is done before removing it from the oven. If not, it will sink in the center. You do not want to overcook the cake either, or it will be dry. TOO MUCH PRESSURE! You can do this! :O)
  4. Now let your cake and cupcakes cool, and then remove from the pans.
  5. For those of you who make a wonderful buttercream icing, now is the time to whip that up to cover your cakes with.  I do not have a wonderful buttercream icing recipe, and would probably be too lazy to make it if I did, so I use store bought icing (GASP!). I felt the store bought buttercream icing was not sweet enough, but the vanilla icing was too sweet. So I mixed the 2 together and liked the combination. So buy your favorite brand (1 each) of vanilla and buttercream icing, stir the 2 together by hand, and put a nice layer on your cake and cupcakes. The nice thing here is, it doesn’t matter if you don’t get this very neat or have crumbs showing in your icing, because we are just going to cover it with ganache anyway. Let this set for just a little bit so the icing sets up some.
  6. Then make your chocolate ganache. Mix your heavy cream and chips together in a small bowl and microwave for 30 seconds at a time.  Make  sure to stir well in-between as it will take a good bit of stirring to get the mixture to come together, and you don’t want to burn your chocolate.
  7. Once you have a nice creamy chocolate mixture, let this cool slightly so you don’t melt your icing. Then stir well and pour over your cake and cupcakes. Yummy! After mine cools to room temperature, I usually store my cake in the refrigerator, but bring back to room temperature before serving so you will get the full chocolatey flavor!




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