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

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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!