dark chocolate cake with ganache frosting
(1 rating)
No Image
My daughter-in-law always makes everyone's favorite cake for their birthday. She does a wonderful job. When her birthday came around, she wanted a dark chocolate cake with dark chocolate frosting. I found a recipe and got inspired. I made some changes and my eight year old granddaughter and I got busy! It was a tremendous success and the birthday girl loved it. My teenage granddaughter wants this cake for her birthday!
►
(1 rating)
yield
12 or more
prep time
40 Min
cook time
45 Min
Ingredients For dark chocolate cake with ganache frosting
-
1 cbutter, unsalted, room temperature, plus more for pans
-
1/2 cunsweetened cocoa, plus more for pans (i used hershey's)
-
2 call purpose flour
-
1/2 tspbaking powder
-
1/2 tspbaking soda
-
1/2 tspsalt
-
1 1/2 cpacked light-brown sugar
-
2 lgeggs, room temperature
-
2 lgegg yolks, room temperature
-
6 ozbittersweet chocolate, melted
-
2 tsppure vanilla extract
-
1 cbuttermilk
-
1/2 cvegetable oil
- DARK-CHOCOLATE GANACHE FROSTING
-
2 cwhipping cream
-
1/2 cconfectioners' sugar
-
1/8 tspsalt
-
1 lbbittersweet chocolate, roughly chopped, (or bittersweet chocolate chips)s)
-
1 tsppure vanilla extract
How To Make dark chocolate cake with ganache frosting
-
1Preheat oven to 350. Butter two 8-inch round cake pans, dust with cocoa, tapping out excess. Line bottom of each pan with parchment paper; set aside.
-
2In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt, set aside.
-
3In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition; beat in melted chocolate, oil, and vanilla.
-
4With mixer on low, add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
-
5Divide batter between prepared pans; smooth tops and gently tap pans on counter to to remove any air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes; run a knife around edge of each pan, invert cakes onto a wire rack to cool completely.
-
6Place a cooled cake on a serving platter that has been lined with four triangles of parchment paper. (The paper will be pulled from under cake after frosted.). Spread top of cake with 1/3 of ganache. Place second layer on top, spread remaining ganache over sides of cake. Gently pull parchment papers from beneath cake.
-
7FROSTING In a large saucepan, bring 2 cups whipping cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, or chips, and let stand without stirring for 1 minute. Add 1 teaspoon vanilla and whisk just until combined. Pour mixture thru a strainer to eliminate any unmelted lumps of chocolate. Refrigerate, stirring occasionally until spreadable, about 1hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Dark Chocolate Cake with Ganache Frosting:
ADVERTISEMENT
ADVERTISEMENT