chocolate ganache cake

Name: Chocolate Ganache Cake
Prep time: 40 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup(s) butter, softened; 1 1/2 cup(s) sugar; 1 - egg; 1 teaspoon(s) vanilla; 1 cup(s) buttermilk; 3/4 cup(s) sour cream; 2 cup(s) all purpose flour; 2/3 cup(s) baking cocoa; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; FOR THE FILLING; 4 ounce(s) semisweet chocolate, chopped; 1 cup(s) heavy whipping cream; 1/2 teaspoon(s) vanilla; FOR THE GANACHE; 3/4 cup(s) heavy whipping cream; 8 ounce(s) semisweet chocolate, chopped; 1/4 cup(s) butter, cubed

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 40 Min

cook time 20 Min

method Bake

Ingredients For chocolate ganache cake

3/4 c

butter, softened
1 1/2 c

sugar
1

egg
1 tsp

vanilla
1 c

buttermilk
3/4 c

sour cream
2 c

all purpose flour
2/3 c

baking cocoa
1 tsp

baking soda
1/4 tsp

salt
FOR THE FILLING
4 oz

semisweet chocolate, chopped
1 c

heavy whipping cream
1/2 tsp

vanilla
FOR THE GANACHE
3/4 c

heavy whipping cream
8 oz

semisweet chocolate, chopped
1/4 c

butter, cubed

How To Make chocolate ganache cake

1
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

2
In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
3
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.
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