Three-Layer Chocolate Cake with Ganache
Ingredients:
For the Cake:
2 ½ cups (310g) all-purpose flour
2 cups (500g) granulated sugar
1 cup (85g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
3 large eggs, at room temperature
1 cup (240ml) whole milk, at room temperature
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
1 cup (240ml) sour cream, at room temperature
For the Ganache:
1 ½ cups (360ml) heavy cream
2 cups (340g) semisweet or bittersweet chocolate, finely chopped
1 tsp vanilla extract (optional)
Instructions:
1. Prepare the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix with an electric mixer or whisk until smooth and combined.
Gradually add the boiling water, mixing as you go. The batter will be thin, but this is normal.
Add the sour cream and mix until the batter is completely smooth.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Ganache:
In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not let it boil).
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes to melt.
Stir until the ganache is smooth and glossy. If desired, add the vanilla extract for extra flavor.
Let the ganache cool to room temperature, then refrigerate it for about 15-20 minutes until it thickens slightly but is still spreadable.
3. Assemble the Cake:
Once the cakes are completely cooled, level the tops of each cake layer using a serrated knife or a cake leveler if needed.
Place the first cake layer on a serving platter. Spread a generous amount of ganache over the top.
Place the second cake layer on top and repeat the ganache layer.
Place the third layer on top and cover the entire cake with the remaining ganache.
Use a spatula to smooth the ganache around the sides and top. If you prefer a more rustic look, let the ganache drip down the sides.
4. Serve and Enjoy:
Allow the ganache to set for about 30 minutes before slicing and serving.
Store the cake in the refrigerator to keep the ganache firm, but let it come to room temperature before serving for the best flavor and texture.
Tips:
Cake Texture: The sour cream makes the cake extra moist and tender. Be sure to use room temperature ingredients for the best consistency.
Ganache: If you want a thicker ganache, refrigerate it for a longer period to let it firm up. You can also use a double layer of ganache for a richer finish.
Decoration: Feel free to decorate the cake with chocolate shavings, sprinkles, or a dusting of cocoa powder for extra flair.
This recipe has been tested and provides a rich, moist cake with a smooth, glossy ganache that will impress anyone you serve it to!