Speckled Chocolate Cake With Ganache

"This moist cake is speckled with little pieces of chocolate and topped with a rich chocolate ganache."
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins


  • for the cake

  • 12 cup butter, at room temperature
  • 4 eggs
  • 1 14 cups sugar
  • 4 ounces semisweet chocolate, finely chopped
  • 1 cup flour
  • for the ganache

  • 6 ounces semisweet chocolate, finely chopped
  • 34 cup heavy cream


  • Heat the oven to 350 degrees.
  • Butter the bottom and sides of a 8" springform pan.
  • Line the bottom of the pan with parchment and butter the parchment paper.
  • Separate the eggs. Beat the egg yolks with the sugar for 5 minutes.
  • In a separate bowl beat the egg whites until stiff.
  • Add the 1/2 c butter to the sugar mixture. Stir in the chopped chocolate gently.
  • Stir in 1/3 of the flour gently.
  • Stir in 1/3 of the egg white folding together as lightly as possible.
  • Repeat, alternating between the flour and the egg whites.
  • Pour cake batter into the prepared pan.
  • Bake cake for 50 minutes.
  • Cool cake on a wire rack.
  • To prepare gananche, heat the cream until hot but not boiling.
  • Pour the crean over the chocolate.
  • Stir occasionally while mixture is cooling. When completely cooled, beat with electric mixer until fluffy, 5-10 minutes. Do not overbeat or the mixture will be very stiff and hard to spread.
  • Place the cake back into the springform pan and top with the ganache. Wrap and chill until firm.
  • Remove from pan and serve.

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  1. So elegant and rich! I think I really impressed my husband and our dinner guests!
  2. This is a great recipe!!!


I am an artist and flute player who gets crazy and nuts-o if I don't get some baking/cooking time in my week. I plan parties just so I can cook and I also take food to all of the neighbors--especially families with teenage boys. Because we are recent empty-nesters, we just can't eat it all.
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