Spooky Chocolate Ganache Cake – Dark chocolate cake layers with a dark chocolate ganache topped with spooky eyes and sprinkles.
It’s spooky season and with spooky season comes this Spooky Chocolate Ganache Cake ! This cake would be perfect for a small party, or just a fun small treat for your kids! It can be easily whipped up in an hour!
- Easy Pumpkin Churro Bundt Cake
- Frosted Pumpkin Sugar Cookie With Cream Cheese
- Easy Pumpkin Chocolate Chip Bread
Why you should make this Chocolate Ganache Cake
Because you obviously need more reasons to make this Chocolate Ganache Cake, I have given you a few reason why you should make it!
- Chocolate Lovers: The dark chocolate cocoa powder that I use from king Arthur, really brings that deep dark chocolate flavor.
- Easy to Make: The best part, it tastes good, and SO easy to make! You can get this cake done in under an hour!
- Spooky for Halloween: Perfect for Halloween, but if you just want the delicious chocolate flavor, of course you don’t have to use the sprinkles
Grocery store check list
I have provided som key ingredients for Chocolate Ganache Cake that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Eggs: Make sure they are large, and they are room temperature when you use them!
- Cocoa Powder: Dark cocoa powder makes the cake with a rich, intense chocolate flavor, my favorite brand is King Arthur
- Heavy Cream: Nothing to fancy, just make sure it is heavy whipping cream.m
- Buttermilk: Like the eggs, this will also need to be room temperature!
- Semisweet Chocolate: You want semi sweet or dark chocolate. Milk will totally change the texture and flavor.
- Spooky sprinkles: I got mine from Walmart, I loved the green eye sprinkles
Helpful tips to make this cake batter
Here, I have given you some tips on how to successfully make this Chocolate Ganache Cake! For the full instructions, check out the recipe card below!
- Hot Water: Hot water blooms the cocoa and helps the flavor.
- Avoid Overmixing: Mix just until combined; overmixing leads to a tough cake. It’s okay if there are a few lumps; they vanish during baking.
- Room Temp Ingredients: Use room temp eggs and buttermilk for an even batter.
- Scrape the Bowl: Ensure all ingredients are incorporated by scraping the bowl’s bottom with a rubber spatula
- Prep the Pan: Grease, line, and grease the pan for easy cake removal.
- Even Spreading: Spread batter evenly in the pan for uniform baking.
- Preheat your oven for 30 minutes: this allows your oven to be hot and ready so your cake will rise properly.
- Use high quality cocoa powder: This will help you have the best result, don’t skimp out on this! It is worth the extra little money.
What’s in Molly’s kitchen?
- Stand Mixer or Hand Mixer: To combine the cake batter and ensure even mixing.
- Paddle Attachment: If using a stand mixer, this attachment is ideal for cake batter.
- 8×8-Inch Square Cake Pan: The pan for baking the cake, lined with parchment paper.
- Cooking Spray: To grease the cake pan for easy removal.
- Parchment Paper: To line the cake pan and prevent sticking.
- Small Offset Spatula: For smoothing the cake batter and spreading ganache.
- Measuring Cups and Spoons: To measure ingredients accurately.
- Microwave-Safe Bowl: For melting the chocolate and heating the cream.
- Spatula: For scraping the sides and bottom of the mixing bowl.
- Wire Rack: To cool the cake after baking.
- Candy Eyeballs and Halloween Sprinkles: For decorating the cake with a spooky touch.
Frequently Asked Questions – Chocolate Ganache Cake
Can I use a different size cake pan?
Yes, you can, but adjust the baking time accordingly. A different pan size may result in a thicker or thinner cake layer.
Is there a substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
What kind of Halloween decorations can I use?
Get creative! Along with candy eyeballs and Halloween sprinkles, you can use gummy worms, orange and black food coloring for the ganache, or even themed cake toppers.
Can I use instant coffee in the batter for a mocha flavor?
Yes, adding a teaspoon of instant coffee to the hot water can enhance the chocolate flavor without making the cake taste like coffee.
How can I make the ganache thicker or thinner?
Adjust the ganache’s consistency by varying the ratio of chocolate to cream. More chocolate results in a thicker ganache, while more cream makes it thinner.
Storing and freezer – Chocolate Ganache Cake
To store the spooky chocolate ganache cake, place it in an airtight container or cover it with plastic wrap and store it in a cool, dry place, or in the refrigerator, ensuring it comes to room temperature before serving to maintain its best texture and flavor.
Freezing – Chocolate Ganache Cake
To freeze the spooky chocolate ganache cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label the package with the date, and store it in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator, then bring it to room temperature before serving for the best taste and texture.
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Recipe
Spooky Chocolate Ganache Cake
Ingredients
For the chocolate cake:
- 2 eggs room temperature
- ½ cup buttermilk room temperature
- ½ cup hot water
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pure vanilla extract
- Candy eyeballs or Halloween sprinkles
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
Instructions
- Preheat your oven to 325 degrees F. Spray an 8×8-inch square cake pan with cooking spray, line it with parchment paper, and spray again. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until evenly combined.
- In a small bowl, whisk together the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until well combined.
- With the mixer on low speed, pour the liquid ingredients into the dry ingredients and mix just until combined. Ensure there are no flour streaks. Scrape the bottom of the bowl with a spatula to evenly combine the batter.
- Add the batter to the prepared pan and smooth it out with a small offset spatula.
- Bake for 27-30 minutes or until a toothpick comes out clean with only a few crumbs on it, depending on your oven.
- Let the cake rest for 15 minutes in the pan, then transfer it to a wire rack to finish cooling.
- Make the chocolate ganache: Place the cream in a medium microwave-safe bowl and heat it until it’s hot and slightly bubbly, which will help melt the chocolate. Start with 30 seconds and check it, as it may take longer depending on your microwave.
- Remove from the microwave and add the chocolate. Let it sit for at least 3 minutes. You can cover it with Plastic wrap to help speed up the process. Stir until everything melts and the mixture is smooth.
- With the back of a spoon or a small offset spatula, spread the chocolate ganache evenly over the cooled cake.
- Place the spooky eye sprinkles on top and add some small sprinkles for a finished look. Cut the cake into 16 squares.
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