Chocolate Ganache Cake
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This rich and luscious chocolate ganache cake is a decadent dessert, made without any flour. Because it’s flourless, it’s naturally gluten free. I love it when I can make a gluten free dessert and not have to change the recipe too much.
I’ll warn you though, a little goes a long way with this fudge-like cake, so this recipe will easily serve 16. This chocolate ganache cake recipe, from Bon Appetit, is called La Bête Noire, or the “Black Beast”. I get requests for this cake for special birthdays and anniversaries. The most recent was for a 50th birthday for 16. (This post was originally published on August 26th, 2011)
What’s ganache?
A ganache sounds like a fancy French term but is actually very easy. Homemade chocolate ganache can be used for a variety of desserts from Truffles, and Chocolate Sauce, to Millionaire Brownies and Fondue, depending on how thin or thick you make it.
Ganache is made by pouring hot cream over chopped chocolate, then stirring until smooth. The ratio of cream to chocolate determines how thick the finished ganache will be. The ganache for this gluten free cake will be just thin enough to pour over the top and thick enough to create a top coating.
Ingredients for chocolate ganache cake
Because there are so few ingredients, use good quality chocolate or the best you can afford. I like to use one type of chocolate for the cake, and one for the ganache for a contrast. For best results use a Kitchen Scale.
For the cake:
- 1 cup water
- 3/4 cup sugar (5.3 ounces)
- 9 tablespoons unsalted butter diced (9.5 ounces)
- 18 ounces bittersweet or dark chocolate chopped. I wouldn’t recommend milk chocolate as it will be too sweet.
- 6 large eggs, room temperature.
For the ganache
- 1 cup heavy whipping cream
- 8 ounces bittersweet or semisweet chocolate chopped
- Cocoa powder to dust the top
How to make chocolate ganache cake
Even though this cake looks fancy, there is no special equipment needed! No need to use an electric mixer!
- Preheat oven to 350*F. Butter 9 inch diameter springform pan. Line bottom of pan with parchment paper round.
- Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
- Combine water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat.
- Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly.
- Add eggs to chocolate mixture and whisk until well blended.
- Pour batter into prepared cake pan.
- Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
- Bring heavy cream to simmer in small saucepan over medium heat.
- Remove from heat. Add chocolate and whisk until smooth.
- Pour ganache over the top of the cake while still in pan. Gently shake pan to distribute ganache evenly over entire cake or use and offset spatula.
- Refrigerate cake in pan until ganache is set, about 2 hours.
- This moist chocolate cake will keep for up to 4 days in plastic wrap and refrigerated.
- Dust with cocoa powder just before serving.
Serve with fresh whipped cream or fresh berries.
Optional flavors
Grand Marnier version:
For an orange version of this gluten free chocolate cake with Grand Marnier, follow these steps:
- Add the zest of one orange to the water/sugar syrup step.
- After it cools a bit, add 2 Tablespoons of Grand Marnier before adding it to the eggs.
- For the dark chocolate ganache, add an additional 2 tablespoons of liqueur after incorporating all the whipping cream and chocolate together.
Finish baking it the same way. Garnish with orange zest or slices.
How to Make Candied Orange Zest
- Remove the peel from an orange using a channel knife, or knife, being careful not to get any pith.
- Bring 1/2 sugar and 1/2 cup water to a boil in a saucepan.
- Reduce heat to very low and add peels.
- Cook for about 45 min. until peels are translucent
- Remove from syrup and lay on a plate or parchment.
- Form into shapes: swirls, knots, whatever.
- Sprinkle with sugar and chill.
Mocha version:
Coffee is an ideal pairing and enhances the chocolate flavor in this rich cake.
- Substitute 1/2 of the water for hot coffee, 2-3 teaspoons instant coffee, or Espresso Powder to the water depending on how much coffee flavor you like.
Looking for more chocolate cake recipes?
German Chocolate Cake with Coconut Pecan Frosting
Chocolate Peanut Butter Layer Cake
Chocolate Ganache Cake
Ingredients
Cake
- 1 cup water
- 3/4 cup sugar (5.3 ounces)
- 9 Tablespoons unsalted butter diced (4.5 ounces)
- 18 ounces bittersweet or dark chocolate chopped
- 6 large eggs
Ganache
- 1 cup heavy whipping cream
- 8 ounces bittersweet or semisweet chocolate chopped
Instructions
Cake
- Preheat oven to 350*F. Butter 9 inch diameter springform pan. Line bottom of pan with parchment paper round. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
- Combine water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly.
- Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.
- Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Ganache
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth.
- Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Serves 16
Notes
- DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
- Serve with lightly sweetened whipped cream if desired.
Nutrition
Oh my gosh, this looks wonderful. I love the raspberries on the top. They will give the desert just the right amount of tart!
Thank you for sharing this on my Facebook Birthday Party!
Cynthia at FeedingBig.com
thanks cynthia…it’s super easy too!
Oh gosh does this every looks good, Cynthia! *drooling*
Thanks Cindy!
This looks so yummy! And, I agree with you, a little goes a long way. But, sometimes, noting but La Bete Noire will do! Thanks for sharing this drool worthy dessert!
Yes, a little goes a long way! It’s very rich!
The flourless chocolate cake looks delicious! I’ll have to try it out for Valentines Day!
Perfect! Box of chocolates not necessary!
Hi sorry to post here, but im trying to deal with a local lady who is blatently using other peoples cakes and advertising them as her own. The issue I have is that I ordered a cake for a special birthday and what I received was horrendous and I was mortified, it was as if a different person had made the cakes. I digress, I have reported her but as i dont own the cake images she is using i can inly go so far. So I have started to do a reverse image search on google to find the original cake makers in the hope she will be shamed into doing the right thing. which is where you come in, she is using your chocolate cake in her facebook and instagram pages facebook.com/muscatpatisserie Just wanted to know Regards Dawn
thanks so much!I just reported it on FB and left the link with the recipe. Funny thing is she’s billing it as ‘Vegan” and it’s loaded with butter, eggs and cream! I appreciate it! cynthia
Your welcome 🙂 shame someone feels they have to do it really.
I love me a good flourless chocolate cake, especially since I have a gluten allergy!
Isn’t that the best part? You can enjoy this cake and not have any problems! I make it for all my #gf friend’s birthdays!
I’m a rich, dark chocolate kinda girl. This cake looks like amazingness to me!!
Yep Kelly! It’s unbelievably delicious! But so rich, you just need a sliver!
It’s definitely a show-stopper!
Thank you! I love that you can dress it up however you want…raspberries, strawberries!
Oh myyyyyy. I could do some serious damage to this cake. YUM
Haha Stephanie! It’s spur rich, so just a sliver will satisfy you!
I want this cake right noe!
Lucy // http://lucylikespineapple.blogspot.co.uk
Oh wow, this cake looks amazing! A perfect solution for chocolate cravings!
That is one stunning cake! All I need is a fork. 🙂
Oh my !I need this in my life! Like now 🙂
Oh wow! This looks like a big hunk of ganache! I want a slice with a dollop of fresh whipped cream for sure!
That’s my kind of dessert!
This cake look so amazingly rich and decadent. YUM!
I will try, it Seems yummy and your site all recipes is very delicious. Thanks for sharing all this amazing recipes.
This is one of my favorite cakes ever! My son used to make it all the time when he was in middle school, it’s that easy! Everyone wants the recipe. Thank you so much!
Awesome, so glad you liked it!
Not only does this cake look amazing it tastes amazing too. This is my go to recipe for my next get together now.
This is excellent information. It is amazing and wonderful to visit your site. Thanks for sharing this information, this is useful to me.
Can you put me on your mailing list?? Love what you are doing and would love to get your emails. Thank you!!
Dean
Would you be able to freeze this for a couple wees?
I’ve never tried freezing it, but I’m not sure why not! Wrap it well and defrost it in the fridge several hours before serving. If you’re going to decorate it, wait until just before serving.
I’m so excited to try this!!!