Milk Chocolate Ganache Cake


Good morning. :) I feel so sleepy today under the low-pressure cloudy skies after such an incredible weekend of sunshine and the outdoors. What did you get up to over August Long?

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One of the most exciting events that hit the streets this weekend was Vancouver Pride. All weekend long, downtown Vancouver exploded with love, happiness and fun times. I made it out to 3rd beach with some friends on Friday night and fell in love with our city all over again. Did you head to any of the Pride events? The parade on Sunday looked like it was a blast and apparently our PM thought so too!


I baked this cake a few weeks ago, but in light of this past weekend’s  Pride festival and community love, today felt like the right day to share the recipe. I baked the cake for a family birthday celebration at Folk Fest a few weeks ago where we celebrated over 6 July birthdays! Good thing this cake was so gigantic, right!? Let’s just say that bringing this cake into the festival drew nearly as much attention as all the birthday peeps did.


Rich and Creamy Chocolate Cake!

Yield: One two layer 8 inch chocolate cake. 

Cake Recipe:

2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/2 cup plus 2 tbsp canola oil
2 cups granulated sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cups whole milk
1 cup hot brewed coffee


1. Prepare pans and set aside

2. Mix cocoa, flour, baking soda, baking powder,  salt and set aside.

3. In a stand up mixer fitted with a beater attachment, blend together oil and sugar. Add eggs one at a time, then add vanilla and almond extract. Add coffee last.

4.  Beginning and ending with the dry ingredients, alternate adding the milk and dry mixtures.

5.  Mix for 2 mins until blended (but don’t over mix!)

6. Divide batter into the three prepared pans and bake at 350 degrees for 22 mins or until a wooden skewer comes out clean from the centre.

Milk Chocolate Ganache Frosting


2 1/4 cup chopped milk chocolate
1 cup heavy cream
1 cup blackberries (garnish)


1. Assemble cake layers in position. Your cake should be ready to frost as soon as the ganache is made, so make sure that your cake has cooled completely. If you want four layers to your cake, gently slice each cake layer in half. Now you have four layers! :)

2. Bring heavy cream just to boiling point and remove from heat.

3. Place chocolate in a heat safe bowl and pour hot cream over top of the chocolate. Slowly whisk to combine. Let the ganache cool slightly so that it is at a thicker consistency, then pour over your cake layers.

4. Garnish the top of the cake with some freshly picked blackberries! You may want to consider securing the blackberries with toothpicks because the ganache can have a lava-like consistency and carry your blackberries over board.


And that’s that. A simple, delicious and classic chocolate cake to start your week. I hope that you have a wonderful day ahead and despite the clouds, find a way to perk up with an extra coffee (or two!). More soon with the Time for Cake web series!


Blue Owl

PS: Croissants delivered to your door (by a bicyclist!)

PPS: How to frost a cake

PPPS: On being a feminist: The future is female

About Blue Owl Treats

Welcome! I am Heather, a musician, baker, and teacher living in beautiful Vancouver, BC! I use this blog to share my love for baking and the odd DIY or crafting project. Enjoy!
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