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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Here's to that chocolate fix we all need! notes Kathy Kittell, field editor from Lenexa, Kansas. She uses cream in both the filling and glaze of her beautiful dessert. Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup buttermilk |
3/4 cup sour cream |
2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
filling: |
4 ounces semisweet chocolate, chopped |
1 cup heavy whipping cream |
1/2 teaspoon vanilla extract |
ganache: |
8 ounces semisweet chocolate, chopped |
1/4 cup butter, cubed |
3/4 cup heavy whipping cream |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
2. Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
4. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
5. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving. Yield: 12-14 servings.
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