Our special theme for Bake-Along 3rd Anniversary is Chocolate Cake. Yum! Yum! There are lots of chocolate cakes that just calls out for a celebration, and since I am not one who is into cake decorating, I've made a simple chocolate cake with chocolate ganache filling and chocolate frosting.
I've made some little changes to the recipe. I have replaced the buttermilk with milk, and have reduced the sugar to 180gm (original is 1-1/2 cups, about 300gm). The batter is baked in two 9" round cake pans, and when the cake is cooled, each cake is cut into two layers to make a total of 4 layers. However, since the cake is not really that high, I have omit this step, as I am not confident that I would cut an even layer. I spread the Chocolate Ganache on one cake and top with the second cake. And frost the cake with the Chocolate Frosting, and finish off with a sprinkling of cocoa powder over the top.
For the Chocolate Ganache, I've made only half a recipe since I only have one layer to fill. And for the Chocolate Frosting, I have used only 3 cups of icing sugar and about 1/3 cup of milk.
Cake is really moist, tender and soft. Not too sweet, just right, since I've reduced the sugar. Yummy cake! The chocolate ganache is so chocolaty good.
A slice to everyone! Cheers!
Triple Chocolate Cake
(adapted from "Chocolate" Favourite Brand Name)
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda (1 tsp baking soda + 1 tsp baking powder)
1/4 teaspoon salt
1-1/2 cups sugar (only 180gm)
3/4 cup (1-1/2 sticks) butter, softened
1 egg
1 teaspoon vanilla
1 cup buttermilk (replace with milk)
3/4 cup sour cream
Chocolate ganache filling (recipe follows)
Easy Chocolate Frosting (recipe follows)
- Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until blended. Add flour mixture alternately with buttermilk and sour cream, beginning and ending with flour mixture. Beat well after each addition. Divide batter evenly between prepared pans.
- Bake 30 to 35 minutes or until toothpick inserted into centers comes out clean. Cool cake layers in pans 10 minutes; remove to wire racks to cool completely. Cut each cake layer in half horizontally.
- Meanwhile, prepare filling and frosting. Place one cake layer on serving plate; spread with one third of filling. Repeat layers two more times. Top with remaining cake layer. Spread frosting over cake.
Chocolate Ganache Filling :
Bring 3/4 cup whipping cream, 1 tablespoon butter and 1 tablespoon sugar to a boil; stir until sugar is dissolved. Place 1-1/2 cups semisweet chocolate chips in medium bowl; pour cream mixture over chocolate and let stand 5 minutes. Stir until smooth; let stand 15 minutes or until filling reaches desired consistency. (Filling will thicken as it cools). Makes about 1-1/2 cups.
Easy Chocolate Frosting :
Beat 1/2 cup (1 stick) softened butter in large bowl with electric mixer at medium speed until creamy. Add 4 cups (I use 3 cups) powdered sugar and 3/4 cup cocoa in batches alternately with 1/2 cup (I use about 1/3 cup) milk; beat until smooth. Stir in 1-1/2 teaspoons vanilla. Makes about 3 cups.
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