scratch - Chocolate Fudge Cake with Ganache Frosting
Source of Recipe
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List of Ingredients
this is a 4 layer cake,(2 layers, cut in 1/2's)
scratch - Chocolate Fudge Cake with Ganache Frosting
for the cake:
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Ganache (recipe below)
Chocolate sprinkles, optional.
...or chopped toasted almonds or pecans
for the ganache:
4 cups semisweet chocolate chips (2, 12 ounce packages)
2 cups heavy whipping cream
3 tablespoons butter, cut up
2 teaspoons vanilla flavoring
for the cake:
Preheat oven to 350. Greas and flour 2, 9 inch cake pans.
In a large mixer bowl, mix together flour, sugar, cocoa, baking soda,
baking powder and salt. With an electric mixer on medium speed, beat
in eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. On
lowest speed, (to avoid splattering), beat in boiling water, (batter
will be thin), until well blended. Pour into the cake pans, dividing the
batter evenly. Bake for about 30 - 33 minutes or until tester comes
out clean. Let cool in the pans for 15 - 20 minutes, then remove to a
cooking rack and let cool completely.
for the ganache:
Use a large microwave safe glass bowl or measurer.
Combine the chocolate chips and whipping cream. Heat on high (100 %)
power in microwave for 1 1/2 - 2 1/2 minutes. Remove from microwave.
Stir until the chocolate is melted and the mixture is well blended. Add
the butter and vanilla. Stir until the butter is melted and the mixture is
well blended. Let cool in the refrigerator, stirring occasionally, until of a
good spreading consistency.
Use to fill and frost top and sides of a 4 layer, 9 inch cake.
to put it together:
After the cake is completly cool, use a long serrated knife, and cut both
layers in half horizontally. Spread a layer of the ganache over the bottom
layer and over the tops of 2 more cake layers. Stack together on a large
serving plate. Place the last remaining cake layer on top. Frost the top
and sides of the cake with the remaining ganache. Press chocolate
sprinkles or nuts into the ganache around sides ONLY, if desired
Refrigerate cake until serving time.
Makes 1, 9 inch cake.
Recipe
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