Chocolate Cake with Dark Chocolate Ganache

Name: Chocolate Cake with Dark Chocolate Ganache
Ingredients: 2¼ cupsPamela’s All-Purpose Flour Artisan Blend; 2¼ cups sugar; 2 cups cocoa powder; 2¼ tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 cup sour cream; 1‚Öõ cups water; ‚Öì cup vegetable oil; 1½ tsp vanilla extract; 3 eggs GANACHE; 5.5 ounces melted dark chocolate; 5 ounces heavy cream; 0.5 ounces sugar

on Dec 31 2024

Ingredients

2¼ cupsPamela’s All-Purpose Flour Artisan Blend
2¼ cups sugar
2 cups cocoa powder
2¼ tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sour cream
1‚Öõ cups water
‚Öì cup vegetable oil
1½ tsp vanilla extract
3 eggs GANACHE
5.5 ounces melted dark chocolate
5 ounces heavy cream
0.5 ounces sugar

Directions

CAKE
Preheat oven to 350 degrees. Oil two 8” round 2” deep cake pans. Sift dry ingredients into a bowl. Set aside.
Measure all wet ingredients except eggs into the bowl of a stand mixer. Mix with paddle attachment on low speed and add dry ingredients slowly. After dry ingredients have combined thoroughly, add eggs one at a time. Continue to mix on low until fully combined.
Divide batter between pans. Bake for approximately 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove pans and let come to room temperature, about 15 minutes. Turn onto wire racks.
GANACHE
Melt chocolate gently using the double boiler method until all perfectly smooth and without lumps. Meanwhile, combine heavy cream and sugar and lightly boil. Very slowly, pour chocolate into the heavy cream, stirring constantly. Stir until just combined. Let settle for at least 20 minutes or until room temperature.
ASSEMBLE THE CAKE
Cut each layer in half (we use a cake leveler to do this). Fill in between each layer with the ganache and then frost the top and sides.

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Ingredients

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