Chocolate Ganache Cake

"From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!"
photo by p4intthestars photo by p4intthestars
photo by p4intthestars
photo by KawaiiNeko photo by KawaiiNeko
photo by p4intthestars photo by p4intthestars
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
1hr 5mins
1 8 inch cake




  • Preheat the oven to 325 degrees.
  • Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
  • Add the eggs one at a time.
  • Mix in the syrup and vanilla.
  • Add the flour and mix until JUST combined (overbeating with make the cake too tough).
  • Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
  • Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
  • You can tilt the rack to smooth the glaze.
  • Do not refrigerate.

Questions & Replies

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  1. Mirj2338
    One of the best features here at Zaar is the Search By Ingredient option. I had way too much chocolate syrup in the house and needed to find a recipe to use up some of this stuff. After a quick search I found this recipe. One of the great serendipitous occasions of my life, this cake is amazing. I didn't have a can of Hershey syrup, just bottles of some local stuff, so thanks to the knowledgeable and helpful people here at Zaar, one can of Hershey's syrup comes out to 1 3/4 cup. I have to admit that I only made the cake, and not the ganache, but it was heaven. So rich and chocolately. I served the cake with some homemade (non-dairy) strawberry and peach ice cream (a scoop of each) and it was a delightful dessert. I plan on making the cake again, it's the perfect cake for those days when you need something majorly chocolate.
  2. Jellyqueen
    I just knew that I had messed this recipe up. I didn't have a can of Hersey's chocolate, but I did have a large bottle that was partially used. When I got everything together, I was about 1/2 cup short on the chocolate syrup. I add about 1/4 cup water, made the cake anyway and it is wonderful. DH and DS both gave it rave reviews. Ofcourse, I love chocolate, so you know I loved it!!!!
  3. p4intthestars
    Absolutely amazing! I used these to make mini cakes for my family the other night and they were a HUGE hit! I tried making it a little less chocolatey by also doing a white chocolate mocha ganache and drizzling it on top decoratively and it turned out perfect!
  4. Tanya Pants
    Wow, this cake looked like something from a bakery. I used a square pan and then cut it into fours and used the ganache in three layers to make a mini layer cake to use as the top in a three-tiered birthday cake. I decorated the outside with Kittencal's buttercream frosting. I kept it chilled in the fridge until serving time. It looked fantastic when it was cut. (I've got the fourth piece in my freezer and plan to serve it warm with vanilla ice cream in the near future!)
  5. ecipriano
    Everyone LOVES it! I have made this cake 3 times. It was called "Barefoot Contessa's chocolate ganache heart cake". The heart pan holds more batter than an 8" round so I don't know why it's the same cooking time. I would LOVE to make cupcakes but wonder how long they will take. My heart pan takes 45 min.


I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
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