Dark As My Soul Chocolate Ganache Cake

Dark As My Soul Chocolate Ganache Cake

Recipe by JadeIntheKitchen from allrecipes.com

Dessert 8 Hr. 55 Mins.

Ingredients

24

24 servings

  • cooking spray
  • 6 ounces bittersweet chocolate, chopped
  • 1 ½ cups hot brewed coffee
  • 2 ½ cups all-purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 ¼ teaspoons salt
  • ¾ teaspoon baking powder
  • 4 eggs
  • 3 cups white sugar
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups buttermilk
  • 2 ½ cups heavy whipping cream
  • 20 ounces bittersweet chocolate, chopped
  • 3 ½ cups confectioners' sugar
  • 1 cup butter, softened
  • ½ cup cocoa powder
  • 1 cup heavy whipping cream
  • 1 cup chopped bittersweet chocolate

Instructions

  • Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
  • Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
  • Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
  • Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
  • Divide batter evenly among the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
  • Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
  • Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
  • Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
  • Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
  • Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
  • Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
  • Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

Nutritional Facts

Per 24 servings

  • Calories: 720
  • Carbohydrate: 81g
  • Fat: 43g
  • Fiber: 5g
  • Protein: 8g
  • Sugar: 62g

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