Chocolate fudge cake with vanilla butter cream frosting and chocolate ganache glaze

By sandyb222

Ingredients

• frosting:
• 3 cup packed brown sugar
• 3/4 cup canola oil
• three eggs
• 2 2/3 cup flour
• 2 1/4 teaspoons baking powder
• 2 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon of vanilla extract
• 1 1/2 cups milk
• 1 1/2 cups water
• 1 1/8 cups cocoa powder
• 1 1/2 pound sweet butter soft
• 3 cups sifted powdered sugar
• 2 tablespoons vanilla extract
• one pinch of salt
• ganache:
• 1 1/4 cups semi sweet chocolate chips
• 3/4 tablespoons light corn syrup
• 3/4 cup heavy cream

Preparation

Step 1

To make the cake preheat the oven to 350°. grease three cake pans 10 inches and line the bottom with parchment paper and grease and flour all three pans

In the bowl of an electric mixer combine the brown sugar and oil turn on the mixer to a low-speed and mix in the eggs. let the sugar oil and eggs
mix while sifting together the flour baking powder soda and salt in a separate bowl set this mixture aside

In another small bowl mix vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and wisk until it is smooth. To the egg mixture alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape the sides of the bowl after each addition. With the mixture at a low speed add the Cocoa scrape down the sides of the bowl and pour the mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. when cake layers have cooled remove from pan and refrigerate until cool.

To make the frosting:
In an electric Mixing Bowl place the soft butter and beat at low speed while adding powdered sugar when all the sugar is mixed in turn off the mixer and scrape down the sides of the bowl, add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on medium speed. Fill and frost the cake and refrigerator for 10 to 20 minutes to set up the frosting.

To make the Ganache:
In a heat proof bowl place the chocolate chips and the corn syrup. Bring the heavy cream to a boil, pour the cream over the chocolate and whisk it until smooth and set it aside. Pour ganache over the top of the cake and. cake spatula smooth the top of the cake and allow ganache to spill over the side. Refrigerate for 20 minutes or longer serve the cake cold or allow to come to room temperature before serving.