Chocolate cake with ganache
Indulge in the ultimate chocolate lover's dream with this decadent Chocolate cake with ganache. Moist and rich layers of chocolate cake are generously filled and coated with a velvety smooth ganache, creating a heavenly dessert that will satisfy your deepest chocolate cravings.
Chocolate cake with ganache
Indulge in the ultimate chocolate lover's dream with this decadent Chocolate cake with ganache. Moist and rich layers of chocolate cake are generously filled and coated with a velvety smooth ganache, creating a heavenly dessert that will satisfy your deepest chocolate cravings.
Tools
Ingredients
110 g + 340 g unsalted butter, softened
290 g powdered sugar
75 g unsweetened cocoa powder
80 ml whole milk
4 g vanilla extract
1/4 + 1/2 tsp salt
75 g dutch-process cocoa powder
115 ml boiling water
450 g granulated sugar
2,5 tsp pure vanilla extract
4 large egg, lightly beaten
360 g sifted cake flour
4 g baking soda
240 ml milk
Step by step
Heat oven to 175ºC. Arrange two racks in center of oven. Butter three 20-by-5-cm round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess.
Attach Sifter Attachment to KA Stand Mixer (with Beater Attachment), and press "Tare" to zero scale.
Add dutch-processed cocoa powder into the ingredient hopper and weigh. Turn Stand Mixer to speed 4 and sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
Cream 340 g of butter on speed 2 until light and fluffy.
Add 450 g of sugar to ingredient hopper and weigh. Turn Stand Mixer to “stir” and gradually sift in sugar until light and fluffy. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick.
Whisk milk into reserved cocoa mixture.
Add and weigh flour, baking soda, and 1/2 tsp of salt to ingredient hopper, pressing "Tare" between the addition of each ingredient. Give hopper ingredients a stir to combine. With mixer on “stir”, sift dry ingredients in. Add cocoa mixture to the batter a little of each at a time.
Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
Frosting - In bowl of stand mixer with beater attachment, beat 110 g of butter until smooth on speed 4 for 1 minute. Add 290 g of powdered sugar and 75 g of cocoa powder. Turn to speed 2 and slowly add in milk, vanilla and 1/4 tsp of salt and mix for 4 minutes until smooth.
Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1/4 of the chocolate frosting over the top. Add the second cake layer, and spread with another 1/4 of frosting. Top with third cake layer. Cover outside of cake with the remaining frosting. Serve.