Ingredients for Paula Deen's Chocolate Ganache Cake
- 1 cup (2 sticks) unsalted butter
- Vegetable Shortening
- 2 cups granulated sugar
- Eggs
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- Whole Milk
- 1 teaspoon lemon juice (buttermilk substitute)
- Heavy Whipping Cream
- 1 teaspoon vanilla extract
- Icing Sugar
- Semisweet Chocolate
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How to Make Paula Deen's Chocolate Ganache Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup shortening until light and fluffy.
- Gradually add 2 cups granulated sugar, beating until well combined.
- Add 4 large egg yolks, one at a time, mixing well after each addition.
- In a medium bowl, whisk together 3 cups all-purpose flour and 3 teaspoons baking powder.
- 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.
- Add the dry ingredients to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake for 22-24 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 wire racks to cool completely.
- While cakes cool, prepare the buttercream and ganache (recipes below).
- Once the cakes are completely cool, frost the layers with vanilla buttercream, and frost the top and sides.
- Freeze the frosted cake for 30 minutes.
- Pour the warm ganache over the chilled cake, allowing it to drizzle down the sides.
- Garnish with chocolate-covered strawberries (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
339g
Fat
135g
Carbs
35g
