Triple chocolate ganache cake


  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 squares 1x
  • Category: Dessert
  • Cuisine: American



For the cake:

  • 3 oz 90g semi-sweet chocolate, coarsest chopped
  • 1/2 cup 115g unsalted butter, at room tº
  • 1 cup 200g brown sugar
  • 2 eggs (room tº)
  • 1 teaspoon vanilla extract
  • 1/2 cup 70g all-purpose or cake flour
  • Large pinch of ground cinnamon

For the white chocolate ganache:

  • 6 oz 170g white chocolate, coarsely chopped
  • 3 tablespoons 45g cream
  • 1/2 to 1 teaspoon peppermint extract (optional)

For the dark chocolate ganache:

  • 5 oz 150g semi-sweet chocolate, coarsely chopped
  • 6 tablespoons 80g cream
  • 1 teaspoon corn syrup


  1. Preheat oven to 350ºF /180ºC.
  2. Butter or spray an 8×8 inca (20x20cm) square cake pan.
  3. Line it with a piece of parchment paper covering the bottom and two sides.

For the cake:

  1. Melt the chocolate in the microwave (10 second spurts and mixing it with a spoon in between) or over a pot of simmering water (the bottom of the bowl not touching the water). Reserve.
  2. Beat butter and brown sugar in a large bowl a few minutes, until fluffy.
  3. Add eggs, one at a time, beating after each addition.
  4. Add vanilla, melted chocolate and mix well.
  5. Add sifted flour and cinnamon (you can sift them directly over the chocolate mixture) and mix just until you don’t have chocolate streaks, but careful not to over mix.
  6. Spread into prepared pan and bake for about 20 minutes, until top is dry but it stills jiggle a bit. Let cool completely.

For the white chocolate ganache:

  1. Melt chocolate with cream as you did with the dark chocolate before (see above).
  2. Add the peppermint extract if using, and spread evenly over the brownie base.
  3. Let cool completely at room tº or in the fridge.

For the dark chocolate ganache:

  1. Melt semi-sweet chocolate and cream as you did with the white chocolate.
  2. Take out from the heat, add the corn syrup, mix well and spread evenly over the white layer.
  3. Let set at room tº so it stays shiny.
  4. Take out from the pan carefully, using the parchment paper as an aid.
  5. Cut into squares and serve.