Best 4 Four Layer Chocolate Birthday Cake With Milk Chocolate Ganache Nutella Buttercream Recipes

PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS

Steps:

• Preheat the oven to 345 (370 for high altitude)
• Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
• Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
• In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
• In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa and let sit for a min (this lets the cocoa bloom and bring out a richer flavor)
• Then add the sour cream and oil and whisk.
• Add the wet mixture in a stream to the dry ingredients and mix until blended.
• Add the lightly beaten eggs slowly while beating on low.
• Add the cooled melted chocolate and mix until uniform in color.
• Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
• Place the chocolate into a large bowl
• in a saucepan heat the cream - until just about to simmer
• Pour it over the chocolate and let it sit for 5 mins - then stir
• Let the ganache cool to room temp
• Beat butter and add 1 C powdered sugar
• beat in the corn syrup
• add more powdered sugar 1/2 cup as a time until you achieve a thick buttercream
• pour the ganache into the buttercream and beat.
• Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness

MOIST CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM & GANACHE

Steps:

• Preheat the oven @180 C, 10 mins before baking.
• Mix together flour, cocoa powder, sugar, baking powder & baking soda. In a deep vessel, mix together essence, eggs, oil, boiling water & milk. Add the dry ingredients to the wet ingredients & mix with a hand whisk or a wooden spoon, till the batter is mixed well.
• Pour into a greased baking tin lined with parchment paper or cupcake tin lined with cupcake liners. Bake in the preheated oven till the tooth pick inserted comes out clean. Baking time is given in the notes.
• Butter Cream Preparation
• Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
• Ganache Preparation
• Heat the whipping/heavy cream till small bubbles start appearing around the edges. Switch off the gas. Add chocolate chips to the cream & let it rest for 5 mins. After 5 mins, whisk till it becomes smooth.
• Sugar Syrup Preparation
• Mix together water & sugar. Heat it till the sugar dissolves & let it boil. Remove from fire. Let it cool completely.
• Assembling of the cake
• The cake has to be cooled completely before icing. I cut each cake into two layers, to have a four layered cake. Place one of the cut cakes on a cake board & brush it with sugar syrup, make sure the entire cake is brushed. Place some butter cream on top of it & spread using a spatula. Repeat the process till all the layers are used. After the top layer is placed is covered with buttercream, apply the butter cream around the sides as well. Once this is done, keep the cake in the fridge for 20-30 mins. Make the ganache in the meanwhile & let it cool & thicken a bit.
• Take the cake from the fridge & cover it with ganche. Decorate as per your liking. Return the cake to the fridge.
• Keep the cake @ room temp for 20 mins, before serving.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE & NUTELLA BUTTERCREAM RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350˚F. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture. Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top. Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30 to 40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely. Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise. GANACHE: Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30 to 45 minutes. Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes. Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1 to 8 hours. BUTTERCREAM: While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes. Meanwhile, bring sugar and 3 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚F. Immediately remove from heat. Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5 to 8 minutes. Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous. Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired. Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE AND NUTELLA BUTTERCREAM

Steps:

• Preheat oven to 350˚. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
• Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
• Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
• Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30-40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
• Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.
• Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1-8 hour.
• Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.