Moist Chocolate Cake With Ganache Frosting
You can never have too many dessert recipes, so give Moist Chocolate Cake With Ganache Frosting a try. Watching your figure? This lacto ovo vegetarian recipe has 419 calories, 5g of protein, and 23g of fat per serving. For 60 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes around 45 minutes. 1091 person were glad they tried this recipe. If you have whole eggs, sea salt, butter, and a few other ingredients on hand, you can make it. It is brought to you by Serena Bakes Simple from Scratch. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so great. Similar recipes include Dark-chocolate Cake With Ganache Frosting, Mini Chocolate Cake with Whipped Ganache Frosting, and Mini Chocolate Cake with Whipped Ganache Frosting.
Servings: 12
Ingredients:
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1/2 cup Butter, Melted, plus extra for greasing pans
1 cup Buttermilk Or Milk
3/4 cup Cocoa Powder, plus more for dusting pans
1 cup Coffee, Very Hot
1 1/4 cup All-Purpose Flour
2 cups Granulated Sugar
1 3/4 cup Heavy Cream
3/4 teaspoon Sea Salt
1 teaspoon Vanilla
2 teaspoons Pure Vanilla Extract
2 whole Eggs
1/2 cup Whole Wheat Pastry Flour or All-Purpose Flour
24 ounces Chocolate, Semi-sweet Or Dark that you would eat plain
Equipment:
baking paper
oven
mixing bowl
bowl
cake form
skewers
wire rack
frying pan
sauce pan
double boiler
Cooking instruction summary:
FOR CHOCOLATE CAKE: Preheat oven to 350 degree's. Grease 2 (8") cake pans with butter. Line with parchment paper and butter parchment paper. Dust with extra cocoa powder and shake off any excess. Place all dry ingredients into a mixing bowl fitted with a paddle attachment. Mix on low until ingredients are fully incorporated. Place melted butter, buttermilk or milk, eggs and vanilla into a small bowl and mix with a fork until fully incorporated. Butter will conglomerate a little bit from the cold buttermilk. This is great, do not worry. Dump wet ingredients into the dry ingredients and mix on medium low until almost incorporated about 45 seconds. Slowly poor in hot coffee with mixer on medium low. Mix until fully incorporated. Divide batter evenly between cake pans. Bake in 350 degree oven for about 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in cake pan until room temperature. Remove from pan and finish cooling on a cooling rack. FOR GANACHE FROSTING: Combine granulated sugar, heavy cream and butter in a small saucepan over low heat until butter is melted and mixture is hot. Remove from heat and add vanilla. Place chocolate in a medium sized bowl and pour cream mixture over the top. Allow mixture to sit for 5 minutes and then stir until smooth. Allow ganache to cool for 1-2 hours until desired consistency is reach to frost the cake. (Watch ganache closely as it will eventually harden like chocolate. Ganache can always be remelted over the top of a double boiler if this occurs.) TO ASSEMBLE: Frost cake when cool with ganache and ganache has reached a spreadable thick consistency.
Step by step:
1. FOR CHOCOLATE CAKE: Preheat oven to 350 degree's. Grease 2 (8") cake pans with butter. Line with parchment paper and butter parchment paper. Dust with extra cocoa powder and shake off any excess.
2. Place all dry ingredients into a mixing bowl fitted with a paddle attachment.
3. Mix on low until ingredients are fully incorporated.
4. Place melted butter, buttermilk or milk, eggs and vanilla into a small bowl and mix with a fork until fully incorporated. Butter will conglomerate a little bit from the cold buttermilk. This is great, do not worry.
5. Dump wet ingredients into the dry ingredients and mix on medium low until almost incorporated about 45 seconds. Slowly poor in hot coffee with mixer on medium low.
6. Mix until fully incorporated.
7. Divide batter evenly between cake pans.
8. Bake in 350 degree oven for about 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in cake pan until room temperature.
9. Remove from pan and finish cooling on a cooling rack.
FOR GANACHE FROSTING
1. Combine granulated sugar, heavy cream and butter in a small saucepan over low heat until butter is melted and mixture is hot.
2. Remove from heat and add vanilla.
3. Place chocolate in a medium sized bowl and pour cream mixture over the top. Allow mixture to sit for 5 minutes and then stir until smooth.
4. Allow ganache to cool for 1-2 hours until desired consistency is reach to frost the cake. (Watch ganache closely as it will eventually harden like chocolate. Ganache can always be remelted over the top of a double boiler if this occurs.)
5. TO ASSEMBLE: Frost cake when cool with ganache and ganache has reached a spreadable thick consistency.
Nutrition Information:
covered percent of daily need
