dark chocolate cake with ganache frosting

Name: Dark Chocolate Cake with Ganache Frosting
Prep time: 40 min
Cook time: 45 min
Yield: 12
Ingredients: 1 cup(s) butter, unsalted, room temperature, plus more for pans; 1/2 cup(s) unsweetened cocoa, plus more for pans (i used hershey's); 2 cup(s) all purpose flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 1/2 cup(s) packed light-brown sugar; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 6 ounce(s) bittersweet chocolate, melted; 2 teaspoon(s) pure vanilla extract; 1 cup(s) buttermilk; 1/2 cup(s) vegetable oil; ## DARK-CHOCOLATE GANACHE FROSTING; 2 cup(s) whipping cream; 1/2 cup(s) confectioners' sugar; 1/8 teaspoon(s) salt; 1 pound(s) bittersweet chocolate, roughly chopped, (or bittersweet chocolate chips)s); 1 teaspoon(s) pure vanilla extract

(1 RATING)

76 Pinches

Carol Crottie

Houston, TX

Updated on Feb 27, 2013

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!

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prep time 40 Min

cook time 45 Min

method ---

yield 12 or more

Ingredients

1 cup butter, unsalted, room temperature, plus more for pans
1/2 cup unsweetened cocoa, plus more for pans (i used hershey's)
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
1 cup buttermilk
1/2 cup vegetable oil
DARK-CHOCOLATE GANACHE FROSTING
2 cups whipping cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped, (or bittersweet chocolate chips)s)
1 teaspoon pure vanilla extract

How To Make dark chocolate cake with ganache frosting

Step 1

Preheat 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.

Step 2

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt, set aside.
Step 3

In 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.
Step 4

With mixer on low, add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
Step 5

Divide 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.
Step 6

Place 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.
Step 7

FROSTING 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.
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