Best 2 Three Layer Chocolate Ganache Cake Recipes
Indulge in the decadent symphony of flavors with our Three-Layer Chocolate Ganache Cake. This masterpiece is a harmonious blend of rich chocolate layers, velvety ganache filling, and luscious chocolate frosting. Each bite takes you on a journey through the world of chocolate, from the deep cocoa notes of the cake to the creamy sweetness of the ganache. Whether you're a chocolate aficionado or simply seeking an unforgettable dessert experience, this cake promises to tantalize your taste buds and leave you craving for more.
The journey begins with a moist and fluffy chocolate cake, crafted with a symphony of cocoa powder, melted chocolate, and buttermilk. The result is a tender and flavorful base that perfectly complements the richness of the ganache. The ganache filling, a luscious blend of dark chocolate and heavy cream, adds a velvety texture and intense chocolate flavor to each layer. The crowning glory is the luscious chocolate frosting, a combination of melted chocolate, butter, and powdered sugar, which envelops the cake in a smooth and decadent embrace.
This recipe is a detailed guide to baking this extraordinary cake, providing step-by-step instructions for each component. From preparing the cake layers to making the ganache filling and frosting, every step is explained with precision to ensure success in your baking endeavor. Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed to empower you with the knowledge and confidence to create this stunning dessert. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your loved ones in awe.
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
THREE LAYER CHOCOLATE GANACHE CAKE
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
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!
Tips:
- Use high-quality chocolate for the ganache. This will ensure a rich and flavorful frosting.
- Make sure the cream is hot when you add it to the chocolate. This will help the chocolate to melt smoothly and create a glossy ganache.
- Let the ganache cool completely before using it. This will help it to set properly and will make it easier to spread.
- If the ganache is too thick, you can thin it out with a little bit of milk or cream.
- If the ganache is too thin, you can thicken it up by adding a little bit of melted chocolate.
- Ganache can be used to frost cakes, cupcakes, and other desserts.
- It can also be used as a filling for cakes, pastries, and other baked goods.
Conclusion:
Three-layer chocolate ganache cake is a decadent and delicious dessert that is perfect for any occasion. The chocolate ganache frosting is rich and creamy, and the cake is moist and fluffy. This cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
