Chocolate Cake With Whipped Ganache
1/2 Cup Cocoa Powder
3/4 Cup Brown Sugar
2 Tsp. Vanilla Extract
1/2 Cup Buttermilk
1 Cup Boiling Water
1 Cup Sugar
4 Oz. Unsalted Butter
1 1/4 Cup All Purpose Flour
3/4 Tsp. Baking Soda
1/2 Tsp. Salt
4 Oz. Bittersweet Chocolate, chopped
1/2 Cup Heavy Cream
2 Oz. Unsalted Butter, room temperature
Preheat oven to 350 degrees and butter two 8-inch cake pans. You can also use parchment paper rounds.
In bowl combine cocoa and boiling water until smooth. Add brown sugar, buttermilk and vanilla and stir until combined.
In a large bowl combine the flour, salt, and baking soda.
Cream the butter and sugar in your mixer until light and fluffy. This step takes about 5 minutes. Follow by adding one egg at a time.
While the mixer is running add the cocoa mixture and flour mixture into the butter alternating, until everything is combined.
Evenly distribute the batter between both cake pans and bake for 30 minutes or until a toothpick comes out clean.
Let cakes cool completely.
Place the chopped chocolate in a bowl.
Gently heat the heavy cream until it begins to boil. Pour the cream into the chopped chocolate and let sit for 5 minutes. After 5 minutes whisk together until smooth.
Let the chocolate cool at room temperature for about 2 hours.
Once the chocolate is completely cool, combine with butter in your mixer and whip until light and fluffy about 5 minutes, scraping the sides of the bowl.
To Assemble Cake
Spread 1/3 of the ganache to one cake ( flat side facing up), spread the remaining frosting over the top and sides of the cake. You can decorate with sprinkles or like I did shredded chocolate.
Don’t refrigerate this cake, keep at room temperature for up to 4 days in a airtight cake container.
This recipe is one that I learned to make in culinary school, super easy and so delicious!