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Chocolate Terrine Cake with Rich Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 57 reviews
  • Author: Mary
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 7 hours 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Description

Indulge in the ultimate chocolate experience with this decadent Chocolate Terrine Cake. Combining a rich, smooth chocolate terrine with moist chocolate cake layers and a luscious chocolate ganache, this elegant dessert is perfect for special occasions or whenever you crave a luxurious treat. The cake features layers of fluffy chocolate cake sandwiching slices of creamy terrine, all enveloped in a glossy ganache and garnished with fresh raspberries and chocolate shavings for a stunning presentation.

Ingredients

Scale

Chocolate Terrine

  • 1 pound (450g) bittersweet chocolate (70% cacao), finely chopped
  • 1 cup (2 sticks or 226g) unsalted butter, cut into cubes
  • 6 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Cake

  • 1 1/2 cups (192g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups (350g) granulated sugar
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (360ml) buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

Chocolate Ganache

  • 1 cup (240ml) heavy cream
  • 12 ounces (340g) semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened

Garnish

  • Fresh raspberries
  • Chocolate shavings
  • Powdered sugar

Instructions

  1. Melt the Chocolate and Butter: In a heatproof bowl set over simmering water (double boiler), combine chopped bittersweet chocolate and butter cubes. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly.
  2. Separate the Eggs: Carefully separate yolks and whites into separate bowls, ensuring no yolk contaminates the whites.
  3. Whisk Egg Yolks and Sugar: Add half the granulated sugar (1/2 cup or 100g) to yolks and whisk vigorously until pale yellow and thickened, about 3-5 minutes.
  4. Incorporate Chocolate Mixture: Slowly pour the cooled melted chocolate mixture into yolk mixture, whisking constantly to combine without cooking the yolks.
  5. Add Cocoa Powder and Vanilla: Sift cocoa powder into the chocolate mixture and stir in vanilla extract until smooth and lump-free.
  6. Whip Egg Whites: Add a pinch of salt to the whites and beat with an electric mixer until soft peaks form. Gradually add remaining sugar and continue beating to stiff, glossy peaks.
  7. Fold in Egg Whites: Gently fold one-third of the whipped whites into the chocolate mixture to lighten, then fold in remaining whites in two additions, maintaining airiness.
  8. Prepare Terrine Mold: Line a 9×5 inch loaf pan with plastic wrap, leaving overhang for easy removal.
  9. Pour and Chill: Pour terrine mixture into prepared pan, tap to release air bubbles, cover with plastic wrap, and refrigerate for at least 6 hours or overnight to set.
  10. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, optionally lining bottoms with parchment paper.
  11. Whisk Dry Ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  12. Combine Wet Ingredients: In another bowl, whisk sugar, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
  13. Mix Wet and Dry Ingredients: Gradually add wet mixture to dry, mixing on low speed until just combined without overmixing.
  14. Add Boiling Water: Carefully stir in boiling water until batter is smooth and thin.
  15. Bake Cakes: Divide batter evenly between pans and bake 30-35 minutes until a skewer comes out clean.
  16. Cool Cakes: Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
  17. Level Cakes: If needed, level the cake tops with a serrated knife for even layers.
  18. Prepare Ganache: Heat heavy cream in a saucepan until just simmering. Pour over chopped semi-sweet chocolate in a bowl and let sit 1 minute.
  19. Stir Ganache: Stir mixture until smooth and glossy, then add softened butter and stir to combine fully.
  20. Cool Ganache: Let ganache cool at room temperature 15-20 minutes until spreadable but not runny.
  21. Release Terrine: Lift terrine out of pan using plastic wrap and slice into 1/2-inch thick slices (8-10 slices).
  22. Assemble Cake: Place one cake layer on serving plate. Spread a generous layer of ganache on top.
  23. Arrange Terrine Slices: Lay chocolate terrine slices over ganache, slightly overlapping.
  24. Add Second Cake Layer: Place second cake layer on top of terrine slices.
  25. Frost Cake: Cover entire cake with remaining ganache, smoothing with a spatula or knife.
  26. Chill Cake: Optionally refrigerate assembled cake for at least 30 minutes for a firmer ganache finish.
  27. Garnish: Decorate with fresh raspberries, chocolate shavings, and a dusting of powdered sugar if desired.
  28. Serve and Enjoy: Slice and serve this rich, luxurious chocolate terrine cake that’s sure to impress!

Notes

  • Ensure egg whites are free of any yolk to achieve proper whipping and volume.
  • Let melted chocolate cool slightly before mixing with egg yolks to prevent cooking them.
  • Use parchment paper in cake pans for easy removal and clean edges.
  • Allow the terrine to chill fully for best texture and sliceability.
  • Use a serrated knife to level cakes to avoid tearing.
  • Ganache must cool to spreadable consistency to avoid running off the cake.
  • Chilling the assembled cake helps the ganache set and makes slicing cleaner.
  • Store leftovers covered in the refrigerator for up to 3 days.

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Find it online: https://quickkitchenfix.com/chocolate-terrine-cake-with-rich-chocolate-ganache-recipe/