Best 2 Three Layer Chocolate Ganache Cake Recipes

Are you looking for an exquisite dessert to indulge your sweet cravings? Look no further than the enticing three-layer chocolate ganache cake! This decadent creation is a symphony of flavors and textures, sure to leave you and your loved ones in awe. With its moist and fluffy chocolate layers, rich and luxurious ganache filling, and an elegant chocolate frosting, this cake is a masterpiece that will steal the show at any gathering. So, let's embark on a culinary journey as we uncover the secrets to crafting this irresistible three-layer chocolate ganache cake, a true delight that will tantalize your taste buds and create lasting memories.

Check out the recipes below so you can choose the best recipe for yourself!

THREE-LAYER CHOCOLATE GANACHE CAKE

Three-Layer Chocolate Ganache Cake image

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

Ingredients

4 cups all-purpose flour
2-1/4 cups sugar
3/4 cup baking cocoa
4 teaspoons baking soda
2-1/4 cups mayonnaise
2-1/4 cups brewed coffee, cold
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup miniature semisweet chocolate chips
GANACHE:
8 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract
GLAZE:
8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.

THREE LAYER CHOCOLATE GANACHE CAKE

Three Layer Chocolate Ganache Cake image

After making this cake, Chef Jimmy Watters in Arizona ordered them constantly from me. He told me "I flatter his business". The difference is I made it as two sheet cakes stacked. This cake is very rich, moist and so good! I only wish I had decorated this much better, it was a order and they wanted it plain. I will be making...

Provided by Janet Scott

Categories Cakes

Number Of Ingredients 18

Ingredients

2 c white sugar
1 3/4 c all purpose flour
3/4 c dark chocolate cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3 large eggs
3/4 c whole milk
1/4 c buttermilk
1/2 c vegetable oil
2 tsp real vanilla extract
1 c boiling water
2-3 c whipped cream frosting (you can ask your local bakery for this)
1-2 c dark chocolate butter cream frosting or raspberry cream cheese frosting.
*************for the ganache:
1 c heavy whipping cream
1 1/4 c simi sweet chocolate chips
1 Tbsp light corn syrup

Steps:

1. Preheat your oven to 350 degrees Grease generously and flour three 8" round pans.
2. Stir together sugar, flour, dark cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, both milks, oil and vanilla. beat on medium speed of your mixer for 2 minutes.
4. Carefully stir in boiling water.
5. Pour batter evenly into three 8" prepared pans. You don't have to measure, I just eye ball it! LOL
6. Bake 25 to 30 minutes or until wooden tooth pick inserted in center comes out clean. Cool 5 to 10 minutes, remove your cakes onto your wire racks.
7. While they are cooling, mix in a small dish 1 tablespoon dark cocoa and 2 tablespoon powdered sugar. Dust the tops of each round cake while still warm on your cooling rack.
8. Place one section on your desired dish or cake board. I put a little frosting on the bottom to keep it from sliding. Frost the top with a chocolate butter cream frosting. ****Here is where you can get creative with several different fillings. I have also used a raspberry cream cheese frosting. "Yummy"
9. On the "bottom" of your next layer coat with a whipped cream frosting.
10. Flip on top of the coated butter cream section. Continue with your next layer.
11. Take the rest of your whipped cream frosting and "cap" off your cake making it as round as you can. Don't use too much!
12. Place your cake in the freezer. Make your chocolate ganache: Heat up in a small saucepan 1 cup heavy whipping cream to almost a boil.
13. remove from heat and pour in your corn syrup and chocolate chips. Stir until chips dissolve. Using a wire whisk, whip it until very smooth.
14. Take your frozen cake out. If it seems a little off square you can smooth it off by putting a little water on your frosting spatula and gently (not adding water to the cake) smooth it flat. Remove your cake with a LARGE cake spatula onto a wire rack with a cookie sheet below. (This is easy because it's frozen). Start pouring the ganache on top of the cake letting it flow down the sides. Carefully place it back on your serving plate. For the bottom edge I press a little crushed chocolate graham crackers.
15. It may seem like a lot of work but it is truly a wonderful cake!

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any mishaps.
Use high-quality chocolate: The quality of your chocolate will greatly affect the taste of your cake. Use a good-quality semisweet or bittersweet chocolate for the best results.
Temper your chocolate: Tempering your chocolate will help it set up properly and give it a smooth, shiny finish. If you're not sure how to temper chocolate, there are plenty of resources available online.
Don't overmix your batter: Overmixing your batter can make your cake tough. Mix just until the ingredients are combined.
Bake your cake at the right temperature: The temperature of your oven will affect the way your cake bakes. Make sure to preheat your oven to the correct temperature and bake your cake for the amount of time specified in the recipe.
Let your cake cool completely before frosting it: If you frost your cake while it's still warm, the frosting will melt and slide off. Let your cake cool completely before frosting it.

Conclusion:

This three-layer chocolate ganache cake is a delicious and impressive dessert that is perfect for any special occasion. With its rich chocolate flavor and smooth, creamy ganache frosting, this cake is sure to be a hit. If you're looking for a showstopping cake that will wow your guests, this is the recipe for you.