Gold Leaf and Dark Chocolate Ganache Cake
This decadent, show-stopping dessert features a moist, velvety dark chocolate sponge layered with a silky 60% cacao ganache and finished with exquisite edible gold leaf. It is the ultimate luxury centerpiece for celebrations, offering a sophisticated balance of intense cocoa and elegant presentation.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 0.75 cups Dutch-processed cocoa powder high quality
- 1.5 tsp baking powder
- 1 tsp espresso powder to enhance chocolate flavor
- 2 large eggs room temperature
- 0.75 cup whole milk
- 0.5 cup vegetable oil
- 12 oz dark chocolate 60-70% cacao, finely chopped
- 1.25 cups heavy cream minimum 36% fat
- 2 sheets edible gold leaf 24k gold, food grade
- 1 tsp vanilla extract
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, bring refrigerated cake to room temperature before serving. To ensure the gold leaf adheres well, apply it while the ganache is slightly tacky but not wet. Avoid touching the gold leaf with your fingers as it will stick to skin instantly.