Vanilla Cake Chocolate Ganache

Sophia

This vanilla cake chocolate ganache is a delicious homemade dessert that brings comfort and elegance to the table. The vanilla cake has a soft, moist texture with a gentle buttery sweetness that fills the kitchen with a warm aroma.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine Classic / Western

Servings 10 servings

Calories 380 kcal

Equipment

2 mixing bowls
Electric mixer (or whisk)
Rubber spatula
8-inch round cake pan
Saucepan
Heatproof bowl
Wire cooling rack

Ingredients

For the Cake

1 stick 113g unsalted butter, room temperature
1 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour use gluten-free if preferred
½ tablespoon baking powder gluten-free if needed
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk 2%

For the Chocolate Ganache

200 g dark chocolate finely chopped
25 g unsalted butter
200 ml double cream heavy cream

Instructions

Step 1:

Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper so the cake doesn’t stick.

Step 2:

In a large mixing bowl, beat the butter and brown sugar together until the mixture looks light and fluffy. This should take about 2–3 minutes with an electric mixer.

Step 3:

Add the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the vanilla extract.

Step 4:

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to the butter mixture, alternating with the milk start and finish with the flour. Mix everything together until you have a smooth, even batter.

Step 5:

Pour the batter into your prepared cake pan and use a spatula to smooth the top. Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6:

Let the cake cool in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely.

Step 7:

For the ganache, heat the double cream in a small saucepan until it just starts to simmer—don’t let it boil. Remove it from the heat and pour it over the chopped dark chocolate and butter in a heatproof bowl. Let it sit for a couple of minutes, then stir gently until the mixture becomes smooth and glossy.

Step 8:

Once the cake has cooled completely, pour or spread the ganache evenly over the top. Leave it to set for 15–20 minutes before serving.

Notes

Notes: You can use semi-sweet chocolate instead of dark for a milder ganache. Ensure the cake is completely cooled before adding ganache to prevent melting. For added texture, top with chocolate shavings or berries.

Nutrition Facts Of Vanilla Cake Chocolate Ganache

Keyword Vanilla Cake Chocolate Ganache