scratch - Chocolate Fudge Cake w/Ganache Frosting
Source of Recipe
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List of Ingredients
scratch - Chocolate Fudge Cake w/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 from the pans 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 percent) 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 together:
After the cake is completly cool, use a long serrated knife,
and cut each layer in half horizontally, (like the sun sets).
Spread a layer of the ganache over 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 of stacked cake.
Frost the top and sides of the cake with the remaining ganache.
Press chocolate sprinkles or nuts into the ganache around sides ONLY,
of the cake, if desired
Refrigerate cake until serving time.
Makes 1, 9 inch cake.
Recipe
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