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

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.