Chocolate Ganache Heart Cake

The recipe Chocolate Ganache Heart Cake can be made in around 1 hour. For 72 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 576 calories, 7g of protein, and 30g of fat. valentin day will be even more special with this recipe. 1077 people were impressed by this recipe. If you have almond extract, baking powder, canolan oil, and a few other ingredients on hand, you can make it. Many people really liked this side dish. It is brought to you by Crunchy Creamy Sweet. With a spoonacular score of 47%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chocolate-peanut Butter Ganache Heart Cakes, Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze, and 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 tsp vanilla or almond extract

1/4 tsp baking powder

1/2 tsp baking soda

1/3 c vegetable or canola oil

1 1/2 Tbsp corn syrup

1 egg

1 c all-purpose flour

1 c granulated sugar

1/4 c + 2 Tbsp heavy whipping cream

3/4 c milk ( or buttermilk )

1/4 tsp salt

6 oz. semi-sweet chocolate chips or chunks

1/2 c unsweetened cocoa powder

Equipment:

baking paper

frying pan

mixing bowl

stand mixer

whisk

oven

baking pan

wire rack

spatula

microwave

bowl

knife

Cooking instruction summary:

To make the cake:Butter the bottom and sides of the pan. Line the bottom with a parchment paper. I outlined the bottom of the heart pan on parchment paper and cut it out. Place the parchment paper on greased bottom. Grease the paper. Lightly dust the pan with flour. Set aside.Preheat oven to 350 degrees F.In a mixing bowl of your stand mixer, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add milk and beat until combined. Add oil and vanilla and beat for 2 minutes. Add egg and beat for 2 more minutes. Pour the batter into prepared pan. Bake 35 to 40 minutes or until the toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Invert onto a cooling rack and cool completely before glazing.For the ganache:Place chocolate in a small mixing bowl. Bring the cream, sugar and corn syrup to boil. Pour over chocolate. Do not stir. Let sit for at least 5 minutes. Stir until smooth. Place your cake on a wire rack. Set the rack over a parchment paper lined baking pan. Pour the chocolate ganache over the cake, letting it drip over the sides. With a spatula, smooth out the sides of the cake with ganache. Let set.Scrape the leftover ganache from the parchment paper into a small bowl. When the ganache on your cake is dry, drizzle the cake with leftover ganache. If the leftover ganache hardened, place in a microwave for few seconds to get it to drizzling consistency. Let set. Slice with hot but dry knife.

 

Step by step:


1. To make the cake:Butter the bottom and sides of the pan. Line the bottom with a parchment paper. I outlined the bottom of the heart pan on parchment paper and cut it out.

2. Place the parchment paper on greased bottom. Grease the paper. Lightly dust the pan with flour. Set aside.Preheat oven to 350 degrees F.In a mixing bowl of your stand mixer, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

3. Add milk and beat until combined.

4. Add oil and vanilla and beat for 2 minutes.

5. Add egg and beat for 2 more minutes.

6. Pour the batter into prepared pan.


Bake 35 to 40 minutes or until the toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Invert onto a cooling rack and cool completely before glazing.For the ganache

1. Place chocolate in a small mixing bowl. Bring the cream, sugar and corn syrup to boil.

2. Pour over chocolate. Do not stir.

3. Let sit for at least 5 minutes. Stir until smooth.

4. Place your cake on a wire rack. Set the rack over a parchment paper lined baking pan.

5. Pour the chocolate ganache over the cake, letting it drip over the sides. With a spatula, smooth out the sides of the cake with ganache.

6. Let set.Scrape the leftover ganache from the parchment paper into a small bowl. When the ganache on your cake is dry, drizzle the cake with leftover ganache. If the leftover ganache hardened, place in a microwave for few seconds to get it to drizzling consistency.

7. Let set. Slice with hot but dry knife.


Nutrition Information:

Quickview
576k Calories
7g Protein
29g Total Fat
74g Carbs
5% Health Score
Limit These
Calories
576k
29%

Fat
29g
46%

  Saturated Fat
10g
68%

Carbohydrates
74g
25%

  Sugar
49g
55%

Cholesterol
45mg
15%

Sodium
237mg
10%

Alcohol
0.24g
1%

Caffeine
40mg
14%

Get Enough Of These
Protein
7g
15%

Manganese
0.8mg
40%

Copper
0.67mg
34%

Magnesium
95mg
24%

Iron
3mg
22%

Phosphorus
209mg
21%

Fiber
5g
21%

Selenium
14µg
20%

Vitamin E
2mg
17%

Vitamin B2
0.24mg
14%

Vitamin B1
0.2mg
13%

Folate
45µg
11%

Vitamin K
11µg
11%

Zinc
1mg
11%

Potassium
372mg
11%

Calcium
85mg
9%

Vitamin B3
1mg
8%

Vitamin A
248IU
5%

Vitamin B12
0.27µg
5%

Vitamin B5
0.45mg
4%

Vitamin D
0.61µg
4%

Vitamin B6
0.05mg
3%

covered percent of daily need
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