Ganache Cake With Chocolate Cream Cheese Frosting
Ingredients
- Cake:
- 2 ¼ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups milk
- ⅔ cup vegetable oil
- 2 teaspoons vanilla
- 2 eggs
- Filling:
- 3 ounces of semisweet chocolate pieces
- ¼ cup of whipping cream
- ½ cup of cream cheese softened
- ¼ cup of butter softened
- ½ teaspoon of vanilla
- 4 cups of powdered sugar
- Chocolate Ganache:
- 1 cup of whipping cream
- 12 ounces of semisweet chocolate pieces
Instructions
- Preheat oven to 350 degrees F. Grease and lightly flour two 9x1 1/2-inch round cake pans; set aside.
- In a very large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add milk, oil, and vanilla.
- Beat with an electric mixer 2 minutes on medium.
- Add eggs and beat again 2 minutes.
- Divide batter evenly between the prepared pans, smoothing tops with a rubber spatula.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean.
- Cool cake layers in pans on wire racks for 10 minutes.
- Remove from pans and cool on racks completely.
- Filling:
- In a pot, combine the chocolate pieces and 1/4 cup whipping cream.
- Cook and stir over low heat until chocolate almost melts.
- Remove from heat; stir until smooth.
- Cool for 15 minutes.
- In a large mixing bowl beat cream cheese and butter.
- Add vanilla.
- Slowly add 4 cups powdered sugar, beating until well mixed.
- Beat in the cooled chocolate mixture.
- Chill about 30 minutes or until firm enough to spread.
- To assemble: Spread cooled filling in between 2 cake layers. May have some extra depending how much you use.
- Ganache:
- In a saucepan bring cream just to boiling over medium-high heat.
- Remove from heat.
- Add chocolate.
- Let stand for 5 minutes w/o stirring.
- Then stir until smooth.
- Cool for 15 minutes before using.
- Once cool, pour ganache over the top of the cake.
- Top with chocolate curls if desired.
Recipe adapted from BHG
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