Chocolate ganache cake

    1 hour 40 min

    Smooth, creamy chocolate ganache combines with soft, moist, rich chocolate cake to create a match made in heaven and a cake that is perfect for any occasion, especially birthdays.


    63 people made this

    Serves: 16 

    • For the cake
    • 200g quality dark chocolate, 75% cocoa solids
    • 250g unsalted butter
    • 100ml full fat milk
    • 250g self raising flour
    • 3 heaped tablespoons cocoa powder
    • 250g golden caster sugar
    • 4 large eggs
    • 150ml soured cream
    • 1 1/2 teaspoons vanilla extract
    • For the ganache
    • 275ml double cream
    • 1 tablespoon golden syrup
    • 300g quality dark chocolate, 75% cocoa solids
    • 2 tablespoons unsalted butter

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat the oven to 160 C / Gas 2/3. Grease and line a 23cm deep round cake tin with baking parchment.
    2. For the cake:

    3. In a double boiler or a bowl over a pan of boiling water, gently melt the chocolate, butter and milk together until smooth and well mixed. Remove from the heat.
    4. Into a mixing bowl, sift the flour and cocoa powder then add the sugar. Fold the chocolate mixture into the flour mixture then add the eggs, one at a time, and beat until well mixed. Finally add the soured cream and vanilla extract.
    5. Transfer the mixture to the prepared cake tin.
    6. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Leave the cake in for another 10 minutes if the centre is not quite done. Avoid opening the door of the oven until at least 45 minutes is up, this will help to prevent the cake from sinking. Remove from the oven and allow to cool completely in the tin.
    7. For the ganache:

    8. Bring the cream to a boil in a saucepan over a high heat. Once boiling, remove from the heat and add the golden syrup, chocolate and butter. Stir until smooth and shiny. Allow to rest at room temperature for 30 minutes to thicken.
    9. Remove the cake from the tin and transfer to a serving plate. Spread the ganache generously over the top and sides of the cake, using a spatula or the back of a spoon to create attractive patterns. Slice and enjoy.

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    Reviews in English (2)


    Great moist cake! I replaced the sour cream with condensed cream, added ground almond splitting the recipe into a deep 3 tier mound making 6 cakes. They looked wonderful when they cane out of the oven' with a fab rise. For the filling I whipped double cream, vanilla syrup, caster & icing sugar then baileys which I layered between a cherry compote.  -  24 Jul 2017


    This chocolates cake is a family favourite. I've made this recipe twice. I highly recommend it's so delicious and a bit gooey to!  -  25 Mar 2017