Your cart

Product Title
Option 1 / Option 2 / Option 3
Product Note
Subscription Plan Info
Product Discount (-$0)
COUPON1 (-$0)
$0
$0
-
+
Your cart is currently empty.
Enter discount code
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Coupon1
Coupon2
Cart note
Subtotal
$0
COUPON2
-$0
Order Discount
-$0
Cart Total
$0

Chocolate Cake With Whipped Chocolate Ganache

By
Test Kitchen
Winter 2021
Treat yourself and your guests to a show-stopping Chocolate Cake with Whipped Chocolate Ganache. This recipe features a moist, coffee-infused chocolate cake layered and frosted with creamy ganache, finished with elegant garnishes like chocolate curls, fresh blueberries, and rosemary. Ideal for birthdays, holidays, or any dessert craving.

Recipe Information

Total Time:
Yield:
12 servings

Ingredients

Chocolate Cake

2 cups all-purpose flour

2 cups granulated sugar

1 cup Dutch-process cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon coarse kosher salt

1 cup buttermilk, room temperature

½ cup vegetable oil

2 large eggs, room temperature

1 tablespoon pure vanilla extract

¾ cup hot brewed coffee

Whipped Chocolate Ganache

¼ cup Dutch-process cocoa powder

¼ cup boiling water

1½ cups salted butter, softened

1 cup powdered sugar, sifted

⅛ teaspoon coarse kosher salt

2 cups semisweet chocolate chips, melted and cooled

Desired garnishes: chocolate curls, blueberries, cocoa powder and/or fresh rosemary sprigs

Coconut Snowball Creams

Directions

  1. Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper; spray with nonstick cooking spray.
  2. For cake, in a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, oil, eggs and vanilla. Beat with electric mixer on low just until moistened. Beat in coffee just until combined.
  3. Spread batter evenly in prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted near centers comes out clean. Cool for 30 minutes in pans on wire racks. Remove cakes from pans and cool completely on wire racks.
  4. For frosting, in a small bowl, stir together cocoa powder and boiling water until combined; set aside. In a large clean mixing bowl, beat butter, powdered sugar and salt with an electric mixer on medium-high until light and fluffy. Reduce speed to low. Beat in melted chocolate until combined, scraping sides of bowl as needed. Beat in cocoa mixture until smooth and creamy.
  5. To assemble, place a cake layer, with rounded side down, on a cake pedestal or serving plate. Spread 1 cup frosting evenly over top to within ¼ inch of edge. Place second layer, rounded side up, on top. Frost top and sides of cake with remaining frosting.
  6. Garnish with chocolate curls, blueberries and/or dusting of cocoa powder, if desired. Place rosemary sprigs and additional blueberries around cake base, if desired. Serve cake within 2 hours or cover and refrigerate for up to 2 days. Serve with Coconut Snowball Creams.

More Recipes

Read more

Related Categories