If you are in need of a chocolate fix, this is a cake for you. The cake is light and fudgy, the ganache is creamy and rich. Surprisingly, and happily, it wasn’t an over-the-top “death by chocolate” taste. You would still want to serve small pieces, though. I garnished with vanilla ice cream and a mint sprig. I think it would be great with fresh raspberries or strawberries.
I included the Weight Watcher PointsPlus at the bottom of the page, because you can’t make good decisions without all the information!
Chocolate Cake with Ganache Glaze
- 1 1/2 sticks unsalted butter, room temperature
- 3/4 cup unsweetened coca powder
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar (I used FlavorStorm’s Vanilla Bean Sugar)
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 cup sour cream
Chocolate Ganache Glaze:
- 4 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
Preheat oven to 350 degrees. Spray a round cake pan with baking non-stick spray. Line with parchment paper. Spray parchment with baking non-stick spray.
Sift together cocoa powder, flour, baking powder and salt. Set aside.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl as needed. Add vanilla. Add 1/2 of the flour mixture, then all of sour cream, then the remaining flour mixture.
Spread batter into prepared pan. Tap pan on countertop to remove large air bubbles. Bake until toothpick inserted into the center of the cake comes out clean, about 30-35 minutes. Cool 10 minutes in pan.
Place a cooling rack over a baking sheet. Invert cake onto rack (bottom side is now up).
To make ganache, place chocolate chips into a small bowl. Heat heavy cream in a saucepan until it comes to a boil. Pour over chocolate and whisk until smooth. Allow to cool so it thickens.
Pour chocolate glaze over cake, allowing it to run over the sides. Use a knife to spread it over the sides so it is entirely coated. Let set for about 30 minutes. Makes 16 servings.
Adapted from EveryDay Food’s Fresh Flavor Fast Cookbook.
Using the Weight Watcher’s Recipe Builder, I calculated each 1/16 slice to be 9 WWpts+.