Special Occasion Chocolate Cake
By ackmayhew
Ingredients
- GANACHE:
- 1 cup baking cocoa
- 2 cups boiling water
- 1 cup butter, softened
- 2-1/4 cups sugar
- 4 eggs
- 1-1/2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 10 ounces semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- FROSTING:
- 1 cup butter, softened
- 4 cups confectioners' sugar
- 1/2 cup baking cocoa
- 1/4 cup 2% milk
- 2 teaspoons vanilla extract
- GARNISH:
- 3/4 cup sliced almonds, toasted
Details
Preparation
Step 1
In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.
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