Rich, chocolaty, and so very festive, this chocolate cake with ganache frosting is worthy of a party. Ganache has many applications in pastry, and here Chef Paola Velez uses it to make the silky-smooth frosting to top her chocolate cake. If you're making the sprinkles from scratch, remember to start one day ahead so they can dry overnight.

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Read the full recipe after the video.

Recipe Summary test

active:
45 mins
other-time:
plus cooling
total:
1 hr 25 mins
Servings:
8
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Ingredients

For the Chocolate Cake
For the Chocolate Ganache
Additional Ingredients

Directions

Make the cake
  • Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.

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  • In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.

  • Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache
  • Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes. 

  • When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.

Homemade Sprinkles

To make your own sprinkles for the cake, start one day in advance, and be sure to have access to a cool, dry place to dry the sprinkles. Use cocoa powder to color and flavor chocolate sprinkles or omit the cocoa powder and use natural food coloring for rainbow sprinkles.

2 cups confectioner's sugar; 2 tablespoons unsweetened cocoa powder (optional); 1 ½ tablespoons meringue powder; 3 tablespoons water, or more; Natural food coloring (optional)

1. Sift confectioner's sugar and cocoa powder (if using) into a large bowl. Whisk in meringue powder. Using a hand mixer on medium speed, gradually beat in water, tablespoon by tablespoon, until a smooth, shiny, and spreadable texture is achieved. Stir in desired food coloring, if using. Add mixture to a piping bag and cut off 1/16-inch from tip to create a very small hole, equivalent to the tip of a pencil.

2. On a parchment paper-lined baking sheet, pipe long strands lengthwise. Allow to dry at room temperature until hardened, about 24 hours. Once fully dried, break apart with hands to create 1- to 2-inch shards. 

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