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Chocolate Ganache Cake

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Chocolate Ganache Cake

Chocolate Ganache Cake

Chocolate Ganache Cake might be a good recipe to expand your dessert collection. This recipe serves 16. One portion of this dish contains around 7g of protein, 41g of fat, and a total of 624 calories. From preparation to the plate, this recipe takes about 6 hours. Head to the store and pick up salt, fine-quality bittersweet chocolate, eggs, and a few other things to make it today.

Instructions

1
Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Baking PaperBaking Paper
OvenOven
2
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
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Instant EspressoInstant Espresso
VanillaVanilla
Cocoa PowderCocoa Powder
WaterWater
MilkMilk
Equipment you will use
WhiskWhisk
3
Sift together flour, baking soda, and salt.
Ingredients you will need
Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SaltSalt
4
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition.
Ingredients you will need
Brown SugarBrown Sugar
ButterButter
EggEgg
Equipment you will use
Hand MixerHand Mixer
BowlBowl
5
Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Ingredients you will need
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
6
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops.
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Frying PanFrying Pan
7
Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
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OvenOven
1
Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat.
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CreamCream
Equipment you will use
Sauce PanSauce Pan
2
Whisk in chocolate until smooth.
Ingredients you will need
ChocolateChocolate
Equipment you will use
WhiskWhisk
3
Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
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BowlBowl
1
Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
Ingredients you will need
SpreadSpread
2
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes.
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SpreadSpread
3
Spread remaining ganache evenly over top and sides of cake.
Ingredients you will need
SpreadSpread
1
• Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.• Ganache may be made 1 day ahead and chilled, covered.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
2
Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.• This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 cup ganache between layers.• Assembled cake keeps, covered and chilled, 3 days. meringue kisses with passion-fruit fool
Ingredients you will need
Passion FruitPassion Fruit
DifficultyExpert
Ready In6 hrs
Servings16
Health Score3
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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