special-occasion chocolate cake

Name: Special-Occasion Chocolate Cake
Prep time: 40 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) baking cocoa; 2 cup(s) boiling water; 1 cup(s) butter, softened; 2 1/4 cup(s) sugar; 4 - eggs; 1 1/2 teaspoon(s) vanilla; 2 3/4 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; FOR THE GANACHE; 10 ounce(s) semisweet chocolate, chopped; 1 cup(s) heavy whipping cream; 2 tablespoon(s) sugar; FOR THE FROSTING; 1 cup(s) butter, softened; 4 cup(s) powdered sugar; 1/2 cup(s) baking cocoa; 1/4 cup(s) milk; 2 teaspoon(s) vanilla; FOR THE GARNISH; 3/4 cup(s) sliced almonds, toasted

review

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 25 Min

method Bake

Ingredients For special-occasion chocolate cake

1 c

baking cocoa
2 c

boiling water
1 c

butter, softened
2 1/4 c

sugar
4

eggs
1 1/2 tsp

vanilla
2 3/4 c

all purpose flour
2 tsp

baking soda
1/2 tsp

baking powder
1/2 tsp

salt
FOR THE GANACHE
10 oz

semisweet chocolate, chopped
1 c

heavy whipping cream
2 Tbsp

sugar
FOR THE FROSTING
1 c

butter, softened
4 c

powdered sugar
1/2 c

baking cocoa
1/4 c

milk
2 tsp

vanilla
FOR THE GARNISH
3/4 c

sliced almonds, toasted

How To Make special-occasion chocolate cake

1
In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

2
For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally. For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
3
Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.
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