This Chocolate Ganache Valentine Cake is not only gorgeous, it tastes amazing! Rich chocolate cake covered in a creamy, smooth chocolate ganache.
I made this chocolate cake recipe into a Chocolate Ganache Valentine Cake, but it can be baked in any type of cake pan. In addition to glazing it with a rich chocolate ganache I decorated the centre with fresh berries and banana. Of course this is totally optional. You may also enjoy it with a cream cheese frosting like I used on my popular Banana Cake recipe.
After trying many chocolate cake recipes this is by far my best chocolate cake recipe. Chocolatey, moist and made from scratch! A perfect cake to serve after that romantic Valentine dinner or any special occasion. 
This cake was my contribution to a great project hosted by Valerie from The Canadian Food Experience Project. Canadian Bloggers sharing My Canadian Love Affair
Chocolate Ganache Cake
Rich chocolate cake covered in a smooth creamy chocolate ganache.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 538kcal
Ingredients
- 2/3 cup butter softened
- 1 3/4 cups sugar
- 1 tsp vanilla
- 3 eggs
- 1 1/2 cups buttermilk
- 2 cups all purpose flour
- 1/2 cup cocoa powder sifted
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- For Chocolate Ganache
- 10 ounces good quality chocolate chopped
- 1 cup heavy cream
- 2 tbsp corn syrup
Instructions
- Heat oven to 350 F
- Grease Valentine Bundt Pan or two 9-inch round baking pans.
- Beat butter and sugar until fluffy.
- Add eggs and vanilla, combine well.
- In separate bowl mix together flour, cocoa powder, baking powder, baking soda and salt.
- Add flour mix alternating with buttermilk to butter mixture, combine until mixed.
- Pour batter into prepared baking pan.
- Bake 30-40 minutes or until wooden pick inserted comes out clean.
- Cool 10 mins prior to inverting on wire rack.
- After cake is cooled coat with Chocolate Ganache
- For Chocolate Ganache: chop chocolate into small pieces, place in heavy bowl.
- Heat cream just to boiling point, remove from heat.
- Add corn syrup to cream, stir well, then immediately pour over chocolate.
- Let sit for about 2 minutes, then gently stir cream and chocolate together.
- Keep stirring gently until chocolate and cream are combined.
- Stir slowly or you will get air bubbles in the ganache.
- While still warm pour slowly and evenly to cover cake.
- Decorate centre with your favorite berries.
Nutrition
Calories: 538kcal | Carbohydrates: 64g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 326mg | Potassium: 326mg | Fiber: 3g | Sugar: 42g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 3.2mg
If you love cake be sure to try my recipe for Homemade Angel Food Cake or Moist Banana Cake with Cream Cheese Frosting.
What a beautiful cake!
thank you so much Sarah.
Chocolate wins me over every time, this looks delicious. Stopping by from the Canadian Food Experience Project, always nice to come across another Albertan blogger 🙂
I really enjoy Valerie’s Canadian Food Experience Project and connecting Canadian Food Bloggers, followed you on FB and Twitter, Google+
Great photos Laureen- from Alex’s camera man
Thank you, I wish I had a camera man, computer man, and an Seo man 🙂
Love this cake! Where can I find Heart Bundt Cake Pan?
Hi Wilma, you can buy off Amazon.
Nordic Ware Elegant Heart Bundt Pan