Chocolate Ganache Cake

By JJCR

Ingredients

• FILLING:
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup buttermilk
• 3/4 cup sour cream
• 2 cups flour
• 2/3 cup baking cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 4 oz. semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 1/2 tsp. vanilla extract
• GLAZE:
• 8 oz. semisweet chocolate, chopped
• 1/4 cup butter, cubed
• 3/4 cup heavy whipping cream

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Pour into two greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool.

In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.

FOR GLAZE:
In a heavy saucepan, melt chocolate and butter. Gradualy add cream; heat until just warmed. Chill until slightly thikened.

Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour glaze over top of cake.
Refrigerate until serving. Yield 12-14 Servings

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