Ingredients for Heavenly Chocolate Cloud Cake
- Cake Flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- Light Brown Sugar
- Granulated Sugar
- Unsweetened Chocolate
- Unsalted Butter
- 3 large eggs
- Milk
- Pure Vanilla Extract
- Bittersweet Chocolate
- Heavy Whipping Cream
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How to Make Heavenly Chocolate Cloud Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 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.
- While the cakes are cooling, prepare the ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate and heavy cream, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Once the ganache has cooled and thickened (at least 4 hours in the refrigerator), whip it with an electric mixer until smooth and fluffy.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand. Spread a layer of ganache over the top. Repeat with the remaining cake layers and ganache, finishing with a layer of ganache on top and around the sides of the cake.
- Refrigerate the assembled cake for at least 30 minutes to allow the ganache to set before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
167g
Fat
104g
Carbs
22g
