Tips for Baking the Ultimate Chocolate Ganache Cake

A stunning chocolate ganache cake makes for the ultimate dessert centerpiece. With its glossy chocolate exterior hiding moist, tender layers and sweet chocolate filling, it delivers on both visual appeal and irresistible flavor.

But achieving ganache cake perfection requires care and planning. Follow these tips as your guide to baking and decorating a truly mind-blowing chocolate ganache cake.

Table of Contents

What Defines A Chocolate Ganache Cake?

The key components of true chocolate ganache cake include:

Chocolate cake layers – most often, moist chocolate fudge or red velvet cake
Chocolate ganache – filling between layers and frosting exterior
Optional extras like chocolate shavings, drizzle or fresh berries to garnish

Ganache made from quality dark chocolate and heavy cream provides pure, concentrated chocolate taste. When used as both filling and coating on cake layers, the result is heavenly if you adore chocolate.

Pick The Right Chocolate And Cream

Not all chocolate and cream are created equal when making luscious ganache.

Chocolate Tips

Choose chocolate with:

High cacao content – 60% or above
Bittersweet or semi-sweet work best
Finely crafted premium chocolate – Guittard, Valrhona, Callebaut etc

Avoid:

Milk or white chocolate – too sweet, less cocoa flavor
Compound chocolate – contains unnecessary additives

Cream Tips

Use heavy whipping cream – high fat content
Make sure cream has not gone ultra-pasteurized – won’t thicken ganache as well

Master The Method

Follow these steps for perfect smooth ganache:

Chop chocolate into small, even pieces
Heat cream until just before boiling
Pour hot cream over chocolate
Let sit 1-2 minutes until melted
Emulsify by stirring gently with a spatula in the center until completely smooth

Bake Sturdy, Even Cake Layers

Ganache cakes start with moist, decadent chocolate cake layers.

Useful Tips

Allow ingredients to reach room temperature
Cream butter and sugar on high speed for lightness
Alternate dry ingredients and wet ingredients
Divide batter evenly between same-size pans
Check for doneness by toothpick test – comes out clean when done

Layer And Assemble For Optimal Ganache Distribution

Place first cake layer top-down on your cake board/stand.
Brush simple syrup over the surface for moisture – optional.
Spread about 1 cup ganache evenly.
Top with second cake layer and repeat process until all layers are stacked.
Chill 30 minutes to firm ganache before frosting outside.

Frost Seamlessly For Sharp Edges

Ganache should be cool and spreadable but still soft – remix briefly in mixer if too stiff.
Use an offset or regular spatula to apply frosting in smooth, even coats.
For straight edges, rotate cake turntable as you frost sides in one motion.
Smooth gently with angled palette knife to level bumps for a polished look.
Chill frosted cake to set ganache before decorating (at least 30 minutes).

Take It Up A Notch With Decorations

Transform your ganache cake into an elegant masterpiece with artful finishes like:

Chocolate drizzle – thin ganache, warm slightly to drizzle smoothly
Chocolate shavings – use room temperature chocolate block and swivel vegetable peeler
Chopped nuts (toasted almonds, hazelnuts)
Fresh raspberries, strawberries or cherries
Edible gold leaf, luster dust or pearls
Piped borders with buttercream in complementary color

Frequently Asked Questions

1. Does the ganache need to be whipped or stabilized?

No. Simple ganache has perfect spreadable texture without additions. Whipping air into it would make piping harder.

2. Should I make the ganache ahead?

Yes, at least a few hours for the best consistency to assemble your cake. Make it 1-2 days early if needed.

3. How long do assembled ganache cakes last?

Fill and frost right before serving for ultimate decadence. Frosted cakes last 2-3 days chilled if glazed to prevent drying. Freeze up to 2 months.

4. What special pans or equipment do I need?

Round cake pans plus a turntable for frosting works great. You can also use square pans or springform.

5. Do I need to temper chocolate for drizzle or shavings?

Nope! The cream helps stabilize ganache so no need to temper – just warm slightly for easy pouring or chocolate curls.

6. What can I garnish with besides fresh fruit?

Chocolate shavings, chocolate drizzle, nuts, freeze dried fruit, edible flowers or gold leaf make stunning accents.