Velvet Chocolate Cake Recipe with Chocolate Ganache Icing
Servings: 12 slices
Calories: 661kcal
Velvet Chocolate Cake with Chocolate Ganache Icing is EVERYTHING I need for a Christmas dessert! This moist and amazing Chocolate Cake Recipe is velvety smooth, virtually fool proof, and sure to please everyone at your holiday party. This Chocolate Bundt Cake is my very favorite chocolate cake on the planet!
Print Recipe
Ingredients
For the Chocolate Velvet Cake:
- 1½ cups semisweet chocolate morsels
- ½ cup unsalted butter softened
- 1 16-ounce package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 8-ounce container sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
For the Chocolate Ganache:
- 1 11 ounce package semisweet chocolate morsels
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
Garnish
- pinch flake sea salt for garnish optional
Instructions
For the Chocolate Velvet Cake:
- Heat oven to 350°F and set the oven rack to the middle position.
- Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. *Or…spray the pan with Baking Spray (the type with flour included).
- In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and
- stirring at 15-second intervals until melted. Stir until creamy and smooth.
- In a medium bowl, sift together flour, baking soda and salt. Set aside.
- In a large mixer bowl, beat butter and brown sugar, with the mixer set at medium speed, until fluffier and completely incorporated, about 5 minutes.
- Add eggs, one at a time, beating just until incorporated after each addition.
- Add melted chocolate and mix just until well blended.
- On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: 1/3rd of the flour mixture, ½ of the sour cream, 1/3rd of the flour mixture, ½ of the sour cream, 1/3rd of the flour mixture.)
- Very gradually add the hot water and beat on LOW just until blended.
- Add vanilla and stir.
- Spoon the batter evenly into the prepared tube pan.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack. Pour the ganache over the cake after the cake has completely cooled and has been placed on a serving tray or cake plate.
- Sprinkle lightly with flaked sea salt.
- Enjoy!
For the Chocolate Ganache:
- In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
- Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
- Add the butter and stir until fully incorporated.
- Pour the ganache (*see note) over the cake and sprinkle with flaked sea salt.
- Enjoy!
Video
Notes
Adapted from Southern Living 2003 Annual Recipes
Yield: 12-16 servings
This is a favorite cake. It is delicious with or without the ganache topping, but be sure to lightly sprinkle with the salt. It is also terrific dusted with powdered sugar and served with vanilla ice cream and then drizzled with chocolate sauce or the ganache. It’s wonderful “naked” or served with a dollop of whipped cream. It is an easy, delicious cake and freezes beautifully.
*Note: If the ganache is too thick to pour, add the cream (1 tablespoon at a time) until the desired consistency is achieved. Stir well after each addition of cream.
Nutrition
Calories: 661kcal | Carbohydrates: 83g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 99mg | Sodium: 256mg | Potassium: 253mg | Fiber: 3g | Sugar: 61g | Vitamin A: 730IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 3.2mg