Special-Occasion Chocolate Cake |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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âThis cake won Grand Champion at the 2000 Alaska State Fair,â and you will see why once you taste it. This decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. âCindi Paulson, Anchorage, Alaska Ingredients:
1 cup baking cocoa |
2 cups boiling water |
1 cup butter, softened |
2-1/4 cups sugar |
4 eggs |
1-1/2 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
ganache: |
10 ounces semisweet chocolate, chopped |
1 cup heavy whipping cream |
2 tablespoons sugar |
frosting: |
1 cup butter, softened |
4 cups confectioners' sugar |
1/2 cup baking cocoa |
1/4 cup 2% milk |
2 teaspoons vanilla extract |
garnish: |
3/4 cup sliced almonds, toasted |
Directions:
1. In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
4. For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
5. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving. Yield: 12 servings.
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