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Chocolate Black-out Cake with Ganache Drizzle Recipe

Chocolate Black-out Cake with Ganache Drizzle

Recipe courtesy Jacques Torres

Show: Chocolate with Jacques Torres

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on January 01, 2013

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    Never again!

    On a weekly basis I make various different homemade chocolate cakes, cupcakes, cookies, frostings, ganaches, fillings, etc. for my dark chocolate addicted husband. Never have I baked one that is as bad as this one. The ganache is way too bitter and the cake is just all wrong. It just doesn't work. What a waste of my ingredients --- but after one bite I certainly wasn't wasting my calories on this cake. So disappointing.

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  • on June 11, 2012

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    This was delicious! I used a regular sized 12-cupcake pan and a mini cupcake pan. I overfilled it so next time I will fill the batter 2/3 of the way. So I'm guessing it will make 24 regular sized "cupcakes" and 10-11 minutes in the oven. I served it as a mini cake turning the "cupcake" upside down. I garnished it with a strawberry on the side, put the (thick ganache on top of the cake and sprinkled on powdered sugar. It was delicious!! It had the right amount of sweetness and chocolate. Here's a tip, slowly add in the coffee buttermilk mixture to the rest of the ingredients so it will incorporate well. Otherwise you'll be like me and stir with a wire whisk forever until everything is blended.

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  • on April 09, 2012

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    Not bad. Too rich for me. Probably wont make it again unless I use sweet chocolate on top lol.

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  • on October 19, 2011

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    What an AMAZING cake!!! I made it a few weeks ago for my birthday party and my guests absolutely loved it. The title is misleading, however. The ganache "drizzle" is more like a bath; totally swimming in chocolate. Perfect for a chocoholic like me! Lots of fun to put together, as well.

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  • on April 15, 2011

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    This cake is the best!!! I didn't have dry measuring cups, so I used 2 nine-inch round cake pans. It took 30 minutes to bake to perfection. I checked every 2 minutes after 20 minute-point and for me, 30 minutes was perfect. It's really really easy to make and tastes heavenly.

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  • on October 24, 2010

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    this was the best! i used dark chocolate and topped with a raspberry coulis and fresh raspberries...and it was a hit! easier to make than it sounds!

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  • on February 06, 2008

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    I made this recipe over & over in individual 3 inch pans and froze them for my daughter's outdoor wedding. The cake and ganache froze and thawed beautifully. The flavor and texture are perfection, and I'm only a mediocre baker. Everyone raved! I'm trying it this weekend in regular cake pans for a friend's birtday. Can't wait!

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  • on January 18, 2008

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    I love chocolate ,I love Jacques Torres
    I love you Jacques Torres

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  • on November 11, 2006

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    I wanted to make something really special, and this recipe was not only easy to me, it was absolutely delicious.

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  • on September 24, 2004

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    I made this some time ago and have been meaning to make it again. I didn't have metal dry measure cups so I just used two round cake pans. The texture and appearance were perfect (not to mention the taste

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