Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
- Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
- Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
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Ahmad Dawod
[email protected]This cake is a keeper! It's so easy to make and the results are always impressive.
Norah Gafo
[email protected]This cake was delicious! The cake was moist and fluffy, and the chocolate ganache was rich and creamy.
Babirye Joyce
[email protected]This cake was easy to make and turned out great! The ganache was a bit tricky to make, but it was worth it.
Ahmed Dawa
[email protected]This was the best chocolate cake I've ever had! The cake was so moist and flavorful, and the ganache was rich and decadent.
Sagor Barmon
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the cake batter.
Sozib Anarul
[email protected]This cake was amazing! It was so moist and fluffy, and the chocolate ganache was to die for.
Rased Rrased
[email protected]I loved this cake! It was so moist and chocolatey. The ganache was the perfect finishing touch.
Felicia Yeboah
[email protected]This cake was a bit too dense for my taste, but it was still very good. I would recommend using a different cake recipe.
Faisal Mayo
[email protected]This cake was easy to make and turned out great! The ganache was a bit tricky to make, but it was worth it.
Md Intejar rahman
[email protected]This cake was delicious! The cake was moist and fluffy, and the chocolate ganache was rich and creamy. I would definitely recommend this recipe.
Teresa Riggle
[email protected]This cake was a bit dry, but the chocolate ganache helped to make it more moist. I would recommend using a different cake recipe.
Lauri Donnelly
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the cake batter.
Idrees khan
[email protected]I love this recipe! It's so easy to follow and the cake always turns out perfectly.
md Ahsanullah ak
[email protected]This is the best chocolate cake I've ever had. The cake is moist and fluffy, and the chocolate ganache is rich and decadent.
Craig Lewis
[email protected]I've made this cake several times now and it's always perfect. It's so easy to make and the results are always impressive.
md nuralam
[email protected]This cake was a huge hit at my party! Everyone raved about how moist and delicious it was. The chocolate ganache was the perfect finishing touch.