Chocolate Cake with Chocolate Ganache


Chocolate Cake with Chocolate Ganache
This deliciously, moist chocolate cake is a crowd favourite. Perfect for any occasion.

Serves 8

2 cups plain flour

1½ cups granulated sugar

1 cup dark cocoa powder

2 tsp bicarbonate of soda

1 tsp baking powder

Pinch salt

2 eggs, at room temperature

1 cup hot black coffee

1 cup buttermilk or full-fat yoghurt

½ cup vegetable oil

1 tbsp vanilla essence

Raspberries and shredded chocolate, to serve

Berry Mascarpone Filling

4 cups berries

2 cups mascarpone

½ cup icing sugar


2½ cups dark choc chips

1 cup heavy cream

Chocolate Drip

½ cup dark choc chips

¼ cup heavy cream


Preheat oven to 180°C and spray 2 x 23cm cake pans with cooking spray. Sift dry ingredients into a bowl of an electric mixer. Add wet ingredients. Stir with a spatula. Mix with paddle attachment for 3 minutes. Divide mixture between pans. Bake for 40 minutes or until a toothpick inserted comes out clean.

To make berry mascarpone filling, strain berries. Whisk mascarpone with electric mixer for a few seconds. Slowly add berry juice. Add sifted icing sugar.

To make ganache, place choc chips and cream in a heatproof bowl, and microwave for a minute. Stir mixture and microwave for 30 seconds. Repeat until choc chips have melted. Let ganache cool in refrigerator for at least 3 hours.

To make chocolate drip, melt choc chips and heavy cream in microwave or double boiler.

Place 1 cake on a serving plate. Top with mascarpone filling. Place second cake on top. Coat both cakes with ganache. Drizzle with chocolate drip. Top with raspberries and sprinkle with chocolate shreds.


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