Special-Occasion Chocolate Cake

Special-Occasion Chocolate Cake
You can never have too many dessert recipes, so give Special-Occasion Chocolate Cake a try. This recipe serves 12. One portion of this dish contains around 9g of protein, 37g of fat, and a total of 674 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up semisweet chocolate, baking soda, baking powder, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Special-Occasion White Cake, Special-Occasion Orange Layer Cake, and Special Occasion Salad are very similar to this recipe.

Instructions

1
In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy.
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WaterWater
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2
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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EggEgg
3
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
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All Purpose FlourAll Purpose Flour
SaltSalt
4
Pour into three greased and floured 9-in. round baking pans.
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5
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.
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6
For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil.
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7
Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
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8
For frosting, in a large bowl, beat butter until fluffy.
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9
Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
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MilkMilk
10
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.
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11
Sprinkle with remaining almonds. Refrigerate until serving.
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Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In1 h, 5 m.
Servings12
Health Score4
Dish TypesDessert
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