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Dark As My Soul Chocolate Ganache Cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
475 minutes
Indulgent triple-layer chocolate cake with rich buttercream and ganache glaze - a showstopper for any occasion.
Ingredients:
  • cooking spray
  • 6 ounces bittersweet chocolate, chopped
  • 1.5 cups hot brewed coffee
  • 2.5 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1.25 teaspoons salt
  • 0.75 teaspoon baking powder
  • 4 eggs
  • 3 cups white sugar
  • 0.75 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1.5 cups buttermilk
  • 2.5 cups heavy whipping cream
  • 20 ounces bittersweet chocolate, chopped
  • 3.5 cups confectioners' sugar
  • 1 cup butter, softened
  • 0.5 cup cocoa powder
  • 1 cup heavy whipping cream
  • 1 cup chopped bittersweet chocolate
Instructions:
  • Preheat your oven to 325°F (165°C). Grease three 9-inch baking pans with cooking spray and line the bottoms with parchment paper, greasing the paper.
  • In a small bowl, combine 6 ounces of chocolate with coffee. Whisk until smooth and let it cool for about 5 minutes.
  • Combine flour, 1 cup of cocoa powder, baking soda, salt, and baking powder in a bowl and whisk together until well mixed.
  • In a stand mixer, whisk eggs on high speed until they turn a lovely lemon color. Gradually mix in white sugar, coffee mixture, oil, and vanilla extract until the batter is perfectly combined. Alternate adding flour mixture and buttermilk, ensuring to beat well after each addition.
  • Distribute the batter evenly into the greased baking pans.
  • Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then invert onto cooling racks and let cool completely, approximately 30 minutes.
  • In a small saucepan, bring 2 1/2 cups of heavy cream to a gentle boil.
  • In a large bowl, combine 20 ounces of chocolate with hot cream and whisk until smooth. Allow it to sit at room temperature, stirring occasionally, until slightly thickened, for approximately 45 minutes. Refrigerate for 4 to 5 hours until the ganache is set and spreadable.
  • In a stand mixer with a paddle attachment, blend 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder on low speed until smooth. Switch to high speed and beat until the buttercream is silky and smooth.
  • Begin by placing a cake layer on a serving plate and generously spreading 1/3 cup of ganache on top. Repeat this two more times. Once done, spread the rest of the ganache around the sides of the cake. Let the cake set in the refrigerator for approximately 30 minutes.
  • Frost the cake with buttercream all over. Chill in the fridge until firm, approximately 10 minutes.
  • In a small saucepan, bring 1 cup of heavy cream to a gentle boil.
  • In a small bowl, add 1 cup of chocolate and pour hot cream on top. Whisk until smooth. Drizzle the glaze over the cake and refrigerate for at least 30 minutes for it to firm up.

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