Dark Chocolate Cake with Ganache

Chocolate Cake with Ganache

Recipe by Renee Cade
Yields one half sheet pan

Chocolate Cake
1 lb. 5 oz. sugar
9 oz. all-purpose flour
1/4 tsp. salt
7 oz. TCHO Natural Cocoa Powder
1 1/2 tsp baking powder
1 T baking soda
12 oz. buttermilk
5 eggs
6 oz. butter
1.5 oz. coffee, warm

1 lb. 12 oz. TCHO Pro 68% Dark Chocolate Discs, chopped
40 oz. heavy cream

Chocolate Cake

  1. Preheat oven to 350oF.  Spray half sheet pan with cooking spray and line with parchment paper.
  2. Sift together sugar, flour, salt, cocoa powder, baking soda, and baking powder.  Set aside.
  3. In a separate bowl or stand mixer, whisk together butter, eggs, and warm coffee.
  4. Add in buttermilk.
  5. Add in dry ingredients in thirds, mixing until just combined.
  6. Pour batter into prepared pan and bake for about 30-35 minutes.  Let cool.
  7. Level the top of the cake with a serrated knife and invert over a cutting board with parchment.  Divide into 3 equal layers.


  1. Heat cream to 190oF and pour over chopped chocolate in a heatproof bowl.  Let sit for a couple minutes to melt the chocolate.
  2. Whisk to emulsify and let cool at room temperature.


  1. Starting with the bottom layer of cake, pipe or spread ganache in a 1/4-inch layer.  Top with the second layer of cake and repeat.
  2. Once all three layers are complete, frost cake with a crumb coat (a thin layer of frosting around the entire outside of the cake to keep crumbs from getting into your final coat of frosting) and chill until set.
  3. Frost your final outer layer of frosting on the top and sides of cake.
  4. Garnish with a topping of your choice and enjoy!