Giant Chocolate Cake With Bittersweet Chocolate Gan

Name: Giant Chocolate Cake With Bittersweet Chocolate Ganache And Edible Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup plus 3 tablespoons unsweetened cocoa powder; 1 cup boiling water; 2 cups sugar; 3 large eggs; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces; 1 cup buttermilk; 1 teaspoon vanilla extract; 5 ounces unsweetened chocolate, chopped; 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes; 1 teaspoon vanilla extract; 3/4 cup heavy whipping cream; 3/4 cup sugar; Edible flowers* (for decoration); 1 12-inch round cake pan with 2-inch-high sides

Servings: persons

Nonstick vegetable oil spray
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 3 tablespoons unsweetened cocoa powder
1 cup boiling water
2 cups sugar
3 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
1 cup buttermilk
1 teaspoon vanilla extract
5 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
3/4 cup sugar
Edible flowers* (for decoration)
1 12-inch round cake pan with 2-inch-high sides

1
Preheat oven to 350u00b0F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.
2
Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD:
3
Cover and let stand at room temperature.
4
Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.
5
Carefully invert cake onto large cake plate. Gently remove parchment paper. Spread ganache over top and sides of cake and allow ganache to set, about 1 hour. DO AHEAD:
6
Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before decorating.
7
Decorate cake with edible flowers. Cut into wedges and serve.

2606

kcal

Calories

190

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Giant Chocolate Cake With Bittersweet Chocolate Ganache And Edible Flowers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Giant Chocolate Cake With Bittersweet Chocolate Ganache And Edible Flowers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions