Title: Ultimate Chocolate Decadence Cake
Ingredients:
For the chocolate cake layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot brewed strong coffee or boiling water
For the chocolate whipped ganache filling/frosting:
2 cups heavy cream
12 ounces good quality semi-sweet chocolate, finely chopped
For the chocolate ganache drip:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
For decoration:
Chocolate truffles
Assorted chocolate bars, chopped
Chocolate chips
Cocoa powder for dusting
Preparation Steps:
* Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
* In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
* Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
* Carefully stir in the hot brewed coffee or boiling water (the batter will be thin).
* Divide the batter evenly between the prepared cake pans.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
* Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
* Prepare the chocolate whipped ganache: In a medium saucepan, heat 2 cups heavy cream until it just begins to simmer. Remove from heat.
* Place finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let sit for 5 minutes.
* Whisk until smooth and fully combined. Cover the bowl and refrigerate for at least 4-6 hours, or overnight, until thoroughly chilled and thick.
* Once chilled, whip the chocolate ganache with an electric mixer on medium-high speed until light, fluffy, and spreadable, similar to whipped cream. Be careful not to overbeat.
* Once cakes are completely cool, level the tops if necessary. Slice each cake horizontally to create two even layers, for a total of four layers.
* Place one cake layer on a serving plate. Spread a generous layer of whipped ganache.
* Repeat with the remaining cake layers and whipped ganache, stacking them high. Apply a very thin crumb coat of ganache around the entire cake and refrigerate for 15 minutes.
* Finish frosting the cake with the remaining whipped ganache. Use a piping bag with a star tip to create decorative swirls on top and between the visible layers.
* Prepare the ganache drip: In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer. Remove from heat.
* Add chocolate chips to the hot cream and let sit for 5 minutes. Whisk until smooth.
* Let the ganache cool slightly until it is still pourable but has thickened.
* Carefully pour the ganache over the top edge of the cake, allowing it to drip down the sides.
* Decorate the top of the cake with chocolate truffles, chopped chocolate bars, and chocolate chips. Dust with cocoa powder.
* Refrigerate until ready to serve.
Keywords: chocolate cake, multi-layer cake, whipped ganache, chocolate dessert, rich cake, special occasion cake, gourmet
Hashtags: #chocolateoverload #decadentdesserts #layercake #bakinggoals #chocoholic #homemadecake #celebrationcake