- CAKE:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 (1 ounce) squares unsweetened chocolate, chopped
- 1/2 cup unsalted butter
- 2 1/2 cups dark brown sugar
- 3 eggs
- 1 1/2 tablespoons vanilla extract
- 1 cup sour cream
- 1 cup water
- FROSTING:
- 6 (1 ounce) squares unsweetened chocolate, chopped
- 1/4 cup unsalted butter
- 1 egg yolk
- 4 cups confectioners' sugar
- 2 tablespoons vanilla extract
- 2 tablespoons heavy cream
- 1 (8 ounce) package cream cheese, softened
- GANACHE:
- 2 cups bittersweet chocolate chips
- 1 cup heavy cream
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
- Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
- Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.
04/06/2017
recipepes.com
elizabeth's extreme chocolate lover's cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
