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Paula Deen's Chocolate Ganache Cake Recipe

Indulge in this heavenly chocolate ganache cake, inspired by Paula Deen's Holiday Baking magazine (2007)! Layers of moist, buttery cake are sandwiched with creamy vanilla buttercream and topped with a luscious chocolate ganache. This recipe is a guaranteed showstopper, perfect for birthdays or any special occasion. It's just like those amazing store-bought cakes, but even better! (Milk with lemon juice substitute for buttermilk)

Prep Time 60 mins
Cook Time 52 mins
Calories 917 kcal
Protein 12g
Rating 4.0 (3 Reviews)
Paula Deen's Chocolate Ganache Cake 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paula Deen's Chocolate Ganache Cake

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How to Make Paula Deen's Chocolate Ganache Cake

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup shortening until light and fluffy.
  3. Gradually add 2 cups granulated sugar, beating until well combined.
  4. Add 4 large egg yolks, one at a time, mixing well after each addition.
  5. In a medium bowl, whisk together 3 cups all-purpose flour and 3 teaspoons baking powder.
  6. In a small bowl, combine 1 ½ cups milk, 1 teaspoon lemon juice (for buttermilk substitute), ½ cup heavy cream, and 1 teaspoon vanilla extract.
  7. Add the dry ingredients to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
  8. In a clean bowl, beat 4 large egg whites until stiff peaks form.
  9. Gently fold the egg whites into the batter.
  10. Divide the batter evenly among the prepared cake pans.
  11. Bake for 22-24 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
  13. While cakes cool, prepare the buttercream and ganache (recipes below).
  14. Once the cakes are completely cool, frost the layers with vanilla buttercream, and frost the top and sides.
  15. Freeze the frosted cake for 30 minutes.
  16. Pour the warm ganache over the chilled cake, allowing it to drizzle down the sides.
  17. Garnish with chocolate-covered strawberries (optional).

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

339g

Fat

135g

Carbs

35g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation For Large Groups Low Protein Desserts Cakes Dietary Low Sodium Low In Something Number Of Servings