Deep & Dark Ganache Cake

By TrayH

My ode to all things chocolate, this is a phenomenally rich and satisfying cake. — Tarra Knight, Benbrook, Texas

Ingredients

• ~For the CAKE:
• 6 ounces bittersweet chocolate, chopped
• 1-1/2 cups hot brewed coffee
• 4 eggs
• 3 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1-1/4 teaspoons salt
• 1-1/2 cups buttermilk
• ~For the GANACHE FROSTING:
• 16 ounces bittersweet chocolate, chopped
• 2 cups heavy whipping cream
• 5 teaspoons light corn syrup

Details

Servings 1
Adapted from tasteofhome.com

Preparation

Step 1

* Preheat oven to 325°.

* Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.

* Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.

* In a large bowl, beat eggs on high speed until lemon-colored.

* Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended.

* In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.

* Transfer to prepared pans.

* Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

* Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.

*** For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil.

* Pour over chocolate; stir with a whisk until smooth.

* Let stand at room temperature to cool and thicken slightly, about 1 hour, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)

* Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.

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~For TWO-LAYERED DEEP & DARK GANACHE CAKE & CUPCAKES:

* Prepare cake as directed, using twelve paper-lined muffin cups and two greased and parchment-lined 8-in.-square baking pans.

* Fill muffin cups three-fourths full; bake at 375° for 15-17 minutes or until a toothpick comes out clean.

* Divide remaining batter between prepared cake pans.

* Reduce oven setting to 325°; bake cake layers as directed.

Yield: One 2-layered cake and 1 dozen cupcakes (24 servings).