Name: Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest
Yield: 8
Ingredients: Vegetable-oil cooking spray -; 1/2 c. cocoa powder -; 1 c. unsalted butter -; 1 tbsp. instant espresso powder -; 3/4 c. water -; 2 c. sugar -; 2 large eggs -; 1/2 c. low-fat buttermilk -; 2 tbsp. pure vanilla extract -; 2 c. all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. salt -; Whipped Ganache Frosting -; 8 oz. semisweet chocolate -; 3/4 c. heavy cream -; 2 tbsp. corn syrup -; 1 lb. bar of milk chocolate -; Truffle Eggs -

Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest

Recipe information

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Ingredients for - Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest

1. Vegetable-oil cooking spray -

2. 1/2 c. cocoa powder -

3. 1 c. unsalted butter -

4. 1 tbsp. instant espresso powder -

5. 3/4 c. water -

6. 2 c. sugar -

7. 2 large eggs -

8. 1/2 c. low-fat buttermilk -

9. 2 tbsp. pure vanilla extract -

10. 2 c. all-purpose flour -

11. 1 tsp. baking soda -

12. 1/2 tsp. salt -

13. Whipped Ganache Frosting -

14. 8 oz. semisweet chocolate -

15. 3/4 c. heavy cream -

16. 2 tbsp. corn syrup -

17. 1 lb. bar of milk chocolate -

18. Truffle Eggs -

How to cook deliciously - Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest

1. Stage

Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake pans with cooking spray; line bottoms with parchment paper. Coat parchment with cooking spray, and dust with cocoa powder, tapping out excess.

2. Stage

Melt butter in a large saucepan over medium heat. Add cocoa and espresso powders and water; whisk until dissolved. Whisk in sugar until smooth. Remove from heat, and whisk in eggs, buttermilk, and vanilla. Add flour, baking soda, and salt; whisk until combined.

3. Stage

Divide batter among prepared pans. Bake until a cake tester inserted into centers comes out clean, about 45 minutes. Let cool 20 minutes. Unmold, and remove parchment; let cool.

4. Stage

Trim tops of cake layers level. Place 1 layer, cut side up, on a wire rack set over a rimmed baking sheet. Spread with 1/2 cup ganache frosting. Place remaining layer, cut side down, on top. Coat top and sides with remaining cup frosting. Refrigerate until firm, about 15 minutes.

5. Stage

Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth. Let cool 5 minutes. Pour over cake, and then refrigerate until firm, about 15 minutes.

6. Stage

Using a chef's knife, scrape milk chocolate bar at a 90-degree angle, forming enough curls and shards to measure 1 1/2 cups. Transfer to a rimmed baking sheet, and refrigerate until ready to use.

7. Stage

Transfer cake to serving dish; form a nest with chocolate shavings on top, and fill with truffle eggs.