Ingredients for Chocolate Sheath Cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- Oleo
- Cocoa
- Water
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Vanilla
- Margarine
- Milk
- Powdered Sugar
- Nuts
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How to Make Chocolate Sheath Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, oil, buttermilk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick 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.
- While cakes are cooling, prepare the ganache: In a medium saucepan, combine chocolate chips and heavy cream. Heat over low heat, stirring constantly, until chocolate is melted and smooth.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand.
- Spread half of the ganache over the first cake layer.
- Top with the second cake layer and frost the entire cake with the remaining ganache.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Nutrition Information (Approximate per serving)
Sodium
282 g
Sugar
3408g
Fat
358g
Carbs
361g
