Name: Decadent Dark Chocolate Ganache Cake
Prep time: 45 min
Cook time: 30 min
Total time: 7 h 55 min
Yield: 24
Cuisine: US
Ingredients: Cooking spray; 6 ounces bittersweet chocolate, chopped; 1 1/2 cups hot brewed coffee; 2 1/2 cups all-purpose flour; 1 cup cocoa powder; 2 teaspoons baking soda; 1 1/4 teaspoons salt; 3/4 teaspoon baking powder; 4 large eggs; 3 cups granulated sugar; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 1/2 cups buttermilk; 2 1/2 cups heavy whipping cream; 20 ounces bittersweet chocolate, chopped; 3 1/2 cups confectioners' sugar; 1 cup unsalted butter, softened; 1/2 cup cocoa powder; 1 cup heavy whipping cream; 1 cup chopped bittersweet chocolate

Indulge in the ultimate chocolate fantasy! This cake boasts layers of intensely rich chocolate cake, enveloped in a silky, decadent chocolate ganache and finished with a luscious buttercream frosting. Prepare for a chocolate experience that will captivate your senses.

Follow The Directions

01

Step

Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease the parchment paper. (5 minutes)

02

Step

Place 6 ounces of chopped bittersweet chocolate in a small bowl. Pour the hot brewed coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes. (10 minutes)

03

Step

In a separate bowl, whisk together the all-purpose flour, 1 cup of cocoa powder, baking soda, salt, and baking powder. (5 minutes)

04

Step

In a stand mixer, beat the eggs on high speed until light and lemon-colored. Gradually beat in the granulated sugar, coffee mixture, vegetable oil, and vanilla extract until the batter is well blended. Add the flour mixture alternately with the buttermilk, beating well after each addition. (10 minutes)

05

Step

Divide the batter evenly among the prepared baking pans. (5 minutes)

06

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes. Cool in the pans for 10 minutes before inverting onto cooling racks and letting cool completely, about 30 minutes. (75 minutes)

07

Step

Pour 2 1/2 cups of heavy cream into a small saucepan and heat until it just boils. (10 minutes)

08

Step

Place 20 ounces of chopped bittersweet chocolate in a large bowl. Pour the hot cream over the chocolate and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until the ganache is set and spreadable, about 4 to 5 hours. (300 minutes)

09

Step

In a stand mixer fitted with a paddle attachment, combine 1/4 cup of the chilled ganache, confectioners' sugar, softened butter, and 1/2 cup cocoa powder. Beat on low speed until smooth. Increase the speed to high and beat until the buttercream is smooth and silky. (10 minutes)

10

Step

Place one cake layer on a serving plate and spread 1/3 cup of ganache on top. Repeat twice more. Spread the remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes. (45 minutes)

11

Step

Spread the buttercream evenly over the top and sides of the cake. Refrigerate until set, about 10 minutes. (20 minutes)

12

Step

Pour 1 cup of heavy cream into a small saucepan and heat until it just boils. (10 minutes)

13

Step

Place 1 cup of chopped bittersweet chocolate in a small bowl. Pour the hot cream over the chocolate and whisk until smooth. Drizzle the glaze over the cake. Refrigerate until the glaze firms up, at least 30 minutes. (40 minutes)