Dark As My Soul Chocolate Ganache Cake
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
54
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 cups
Brewed Coffee (hot)2.5 cups
All-Purpose Flour1 cup
Cocoa Powder2 tsps
Baking Soda1.25 tsps
Salt3 tsp
Baking Powder4
Eggs3 cups
White Sugar3 cup
Vegetable Oil2 tsps
Vanilla Extract1.5 cups
Buttermilk1 cup
Heavy Whipping Cream3.5 cups
Sugar (confectioners')1 cup
Butter (softened)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease three 9-inch baking pans with cooking spray
3
Line bottoms with parchment paper; grease paper
4
Place 6 ounces chocolate in a small bowl
5
Pour coffee over the chocolate and whisk until smooth
6
Let stand until slightly cooled, about 5 minutes
7
Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl
8
Beat eggs in a stand mixer on high speed until lemon-colored
9
Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended
10
Add flour mixture alternately with buttermilk, beating well after each addition
11
Divide batter evenly among the prepared baking pans
12
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes
13
Cool in the pans for 10 minutes
14
Invert onto cooling racks and let cool completely, about 30 minutes
15
Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils
16
Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth
17
Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes
18
Refrigerate until ganache is set and spreadable, 4 to 5 hours
19
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
20
Increase speed to high and beat until buttercream is smooth and silky
21
Place one cake layer on a serving plate; spread 1/3 cup ganache on top
22
Repeat twice more
23
Spread remaining ganache around the sides of the cake
24
Refrigerate until set, about 30 minutes
25
Spread buttercream over the top and sides of the cake
26
Refrigerate until set, about 10 minutes
27
Pour 1 cup heavy cream into a small saucepan; heat until it just boils
28
Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth
29
Drizzle glaze over cake
30
Refrigerate until glaze firms up, at least 30 minutes