Perfect Chocolate Cake Recipe With Ganche Buttercream Rich Dense And Delicious

PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS

Steps:

• Preheat the oven to 345 (370 for high altitude)
• Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
• Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
• In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
• In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa and let sit for a min (this lets the cocoa bloom and bring out a richer flavor)
• Then add the sour cream and oil and whisk.
• Add the wet mixture in a stream to the dry ingredients and mix until blended.
• Add the lightly beaten eggs slowly while beating on low.
• Add the cooled melted chocolate and mix until uniform in color.
• Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
• Place the chocolate into a large bowl
• in a saucepan heat the cream - until just about to simmer
• Pour it over the chocolate and let it sit for 5 mins - then stir
• Let the ganache cool to room temp
• Beat butter and add 1 C powdered sugar
• beat in the corn syrup
• add more powdered sugar 1/2 cup as a time until you achieve a thick buttercream
• pour the ganache into the buttercream and beat.
• Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.