Special Occasion Chocolate Cake Recipe
Ingredients
| Baking cocoa | 1 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Vanilla extract | 1/2 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Semi-sweet chocolate square | 10 , chopped (GANACHE:) | |
| Heavy whipping cream | 1 Cup (16 tbs) (GANACHE:) | |
| Sugar | 2 Tablespoon (GANACHE:) | |
| Butter | 1 Cup (16 tbs), softened (FROSTING:) | |
| Confectioner’s sugar | 4 Cup (16 tbs) (FROSTING:) | |
| Baking cocoa | 1/2 Cup (16 tbs) (FROSTING:) | |
| Milk | 1/4 Cup (16 tbs) (FROSTING:) | |
| Vanilla extract | 2 Teaspoon (FROSTING:) | |
| Sliced almonds | 3/4 Cup (16 tbs), toasted (GARNISH:) |
Directions
In a small bowl, combine cocoa and water; set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-in.round baking pans.
Bake at 350 degree for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, place chocolate in a small bowl.
In a small heavy saucepan over low heat, bring cream and sugar to a boil.
Pour over chocolate; whisk gently until smooth.
Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
For frosting, in a large mixing bowl, beat butter until fluffy.
Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting.
Top with the second layer and 1 cup ganache; sprinkle with 1/2 cup almonds.
Top with third layer; frost top and sides of cake.
Warm the ganache until pourable; pour over cake, allowing some to drape down the sides.
Sprinkle with the remaining almonds.
Refrigerate until serving.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-in.round baking pans.
Bake at 350 degree for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, place chocolate in a small bowl.
In a small heavy saucepan over low heat, bring cream and sugar to a boil.
Pour over chocolate; whisk gently until smooth.
Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
For frosting, in a large mixing bowl, beat butter until fluffy.
Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting.
Top with the second layer and 1 cup ganache; sprinkle with 1/2 cup almonds.
Top with third layer; frost top and sides of cake.
Warm the ganache until pourable; pour over cake, allowing some to drape down the sides.
Sprinkle with the remaining almonds.
Refrigerate until serving.
Chef
