Ina Garten Chocolate Ganache Cake

This Ina Garten Chocolate Ganache Cake is one of the best and most favored cakes from Ina’s collection. This cake is made with unsalted butter, sugar, extra-large eggs, Hershey’s chocolate syrup, and all-purpose flour. It’s covered with a layer of rich chocolate ganache, which is made with heavy cream, semisweet chocolate chips, and a hint of instant coffee.

This recipe is quite similar to Ina Garten’s Flourless Chocolate Ganache Cake, where she uses gluten-free flour. But in this recipe, we’re using all-purpose flour. Here’s a link to the flourless version for those interested.

This Ina Garten Chocolate Ganache Cake is from the Barefoot Contessa Parties cookbook.

Ina Garten Chocolate Ganache Cake Ingredients

• 1/4 pound unsalted butter, room temperature
• 1 cup sugar
• 4 extra-large eggs, room temperature
• 1 1/3 cups Hershey’s chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour

Chocolate Ganache Ingredients:

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate chips
• 1 teaspoon instant coffee granules
• Optional: Candied violets or edible gold leaf for decoration

How To Make Ina Garten Chocolate Ganache Cake

1. Preparation: Preheat your oven to 325°F. Grease and flour an 8-inch round cake pan, and line the bottom with parchment paper.
2. Creaming: In a mixer, blend the butter and sugar until it’s light and fluffy. Add the eggs one by one, mixing well after each addition.
3. Mixing: Add the chocolate syrup and vanilla extract to the creamed mixture. Stir in the flour, but don’t overmix to keep the cake tender.
4. Baking: Pour the batter into the prepared pan. Bake for 40-45 minutes, or until the center is just set. Let it cool completely in the pan.
5. Make The Ganache: In a double boiler, melt the heavy cream, chocolate chips, and instant coffee until smooth. 
6. Decoration: Flip the cake onto a wire rack and pour the ganache over it, covering all sides. Optionally, decorate with candied violets or edible gold leaf.

How Much White Chocolate Ganache To Cover 8 Inch Cake 

You’ll need about 1 to 1.5 cups of white chocolate ganache to cover an 8-inch cake.

How To Cover A Cake With Chocolate Ganache

1. Put the cooled cake on a wire rack.
2. Make and cool ganache.
3. Pour ganache on cake center.
4. Use a spatula to spread.
5. Let the ganache set.

Does Chocolate Ganache Cake Need To Be Refrigerated 

Yes, it’s best to refrigerate Chocolate Ganache Cake to keep it fresh for up to 1 week.

Can You Freeze Chocolate Ganache Cake 

Yes, you can freeze the cake for up to 3 months. Thaw in the fridge before serving.

Try More Ina’s Cake Recipes:

• American Flag Cake
• Vanilla Cream Cheese Pound Cake
• Lemon Poppyseed Cake
• Tres Leches Cake
• Carrot Cake Cupcakes
• Red Velvet Cake