Zutaten für Decadent Dark Chocolate Cake With Ganache Frosting
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- Milk
- ½ cup vegetable oil
- Vanilla Flavoring
- 1 cup boiling water
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
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Zubereitung von Decadent Dark Chocolate Cake With Ganache Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- Add 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients.
- Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Gradually stir in 1 cup of boiling water until just combined. 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 before inverting them onto a wire rack to cool completely. Once cooled, freeze the cakes for at least 30 minutes.
- For the ganache frosting: In a medium heatproof bowl, combine 12 ounces of semi-sweet chocolate chips and 1 cup heavy cream. Heat the cream in a saucepan until just simmering. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy.
- Once the cakes are frozen, frost the top of one layer with ganache. Top with the second cake layer and frost the entire cake with the remaining ganache. The ganache will set faster on the frozen cake.
- Refrigerate the frosted cake for at least 30 minutes before serving to allow the ganache to fully set.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
195g
Fat
59g
Carbs
23g
