Name: Dark As My Soul Chocolate Ganache Cake
Prep time: 45 min
Cook time: 45 min
Yield: 24
Ingredients: Cooking spray -; Bittersweet chocolate, chopped - 6 ounces; Hot brewed coffee - 1 ½ cups; All-purpose flour - 2 ½ cups; Cocoa powder - 1 cup; Baking soda - 2 teaspoons; Salt - 1 ¼ teaspoons; Baking powder - ¾ teaspoon; Eggs - 4; White sugar - 3 cups; Vegetable oil - ¾ cup; Vanilla extract - 2 teaspoons; Buttermilk - 1 ½ cups; Heavy whipping cream - 2 ½ cups; Bittersweet chocolate, chopped - 20 ounces; Confectioners' sugar - 3 ½ cups; Butter, softened - 1 cup; Cocoa powder - ½ cup; Heavy whipping cream - 1 cup; Chopped bittersweet chocolate - 1 cup

Ingredients for - Dark As My Soul Chocolate Ganache Cake

1. Cooking spray

2. Bittersweet chocolate, chopped 6 ounces

3. Hot brewed coffee 1 ½ cups

4. All-purpose flour 2 ½ cups

5. Cocoa powder 1 cup

6. Baking soda 2 teaspoons

7. Salt 1 ¼ teaspoons

8. Baking powder ¾ teaspoon

9. Eggs 4

10. White sugar 3 cups

11. Vegetable oil ¾ cup

12. Vanilla extract 2 teaspoons

13. Buttermilk 1 ½ cups

14. Heavy whipping cream 2 ½ cups

15. Bittersweet chocolate, chopped 20 ounces

16. Confectioners' sugar 3 ½ cups

17. Butter, softened 1 cup

18. Cocoa powder ½ cup

19. Heavy whipping cream 1 cup

20. Chopped bittersweet chocolate 1 cup

How to cook deliciously - Dark As My Soul Chocolate Ganache Cake

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.

2 . Stage

Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.

3 . Stage

Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.

4 . Stage

Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.

5 . Stage

Divide batter evenly among the prepared baking pans.

6 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.

7 . Stage

Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.

8 . Stage

Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.

9 . Stage

Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.

10 . Stage

Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.

11 . Stage

Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.

12 . Stage

Pour 1 cup heavy cream into a small saucepan; heat until it just boils.

13 . Stage

Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.