Elizabeth's Extreme Chocolate Lover's Cake
Description
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent!
Ingredients
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2 1/4 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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6 (1 ounce) squares unsweetened chocolate, chopped
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1/2 cup unsalted butter
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2 1/2 cups dark brown sugar
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3 eggs
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1 1/2 teaspoons vanilla extract
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1 cup sour cream
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1 cup water
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6 (1 ounce) squares unsweetened chocolate, chopped
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1/4 cup unsalted butter
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1 egg yolk
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4 cups confectioners' sugar
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2 tablespoons vanilla extract
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2 tablespoons heavy cream
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1 (8 ounce) package cream cheese, softened
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2 cups bittersweet chocolate chips
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1 cup heavy cream
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4
Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
5
Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
6
Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.