Description
Decadent Chocolate Layer Cake with Ganache Drip
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Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
2 tsp vanilla extract
4 tbsp heavy cream (adjust for consistency)
For the Ganache:
¾ cup heavy cream
200g dark chocolate, chopped
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Instructions
1. Prepare the Cake Layers:
Preheat oven to 175°C (350°F) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, oil, eggs, and vanilla extract. Mix until well combined.
Slowly add the boiling water while mixing. The batter will be thin.
Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely on a wire rack.
2. Make the Buttercream:
Beat the butter until creamy. Add powdered sugar, cocoa powder, and vanilla extract, mixing well.
Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
3. Prepare the Ganache:
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
Pour over the chopped chocolate and let sit for 2–3 minutes. Stir until smooth and glossy. Cool slightly.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of buttercream on top. Repeat with the remaining layers.
Frost the sides and top of the cake with the buttercream. Smooth it with an offset spatula.
5. Decorate with Ganache:
Pour the ganache over the top, allowing it to drip down the sides.
Pipe buttercream swirls around the edges of the cake and garnish with chocolate squares or shavings.
Let the cake set for 30 minutes in the refrigerator before serving.
Step-by-Step Guide
Begin by preheating your oven and preparing your pans with parchment paper. Sifting the dry ingredients is crucial for a light texture. When adding the boiling water, the batter will become very thin—this is normal and ensures a moist cake. Bake until a toothpick comes out clean, then cool completely. For the buttercream, ensure your butter is truly softened to avoid lumps. When making the ganache, do not let the cream boil; a gentle simmer is perfect. Let it sit on the chocolate to melt it gently before stirring.
Serving Suggestions
Serve each slice at room temperature for the best flavor and texture. Pair with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a handful of fresh raspberries to cut through the richness. For a festive touch, dust the plate with a little cocoa powder or powdered sugar. This cake pairs wonderfully with a strong cup of coffee or a glass of cold milk.
How-to Summary
To make this cake: 1) Mix dry ingredients, add wet ingredients including boiling water for a thin batter. 2) Bake three layers and cool completely. 3) Whip butter, sugar, and cocoa into a fluffy frosting. 4) Create a silky ganache by pouring hot cream over chopped chocolate. 5) Stack, frost, and smooth the layers. 6) Pour ganache over the top for a drip effect and decorate.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, the baked, unfrosted layers can be wrapped tightly and frozen for up to a month. Thaw before assembling. The fully assembled cake keeps well in the fridge for 2-3 days.
What can I use instead of buttermilk? Make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled.
Why did my ganache turn out grainy or separate? This usually happens if the cream was too hot, causing the fat to separate. Gently reheat the mixture in a double boiler while whisking to bring it back together.
Can I use a different type of chocolate for the ganache? For the best drip, use good-quality baking chocolate (around 60% cocoa). Milk chocolate will be sweeter and softer, while white chocolate will require less cream.
How do I get perfectly even cake layers? Weigh your batter with a kitchen scale as you divide it among the pans. For extra flat tops, you can also use a serrated knife to level the cooled cakes.
Common Mistakes to Avoid
- Using cold butter for the frosting, which leads to a lumpy, difficult-to-spread consistency.
- Overbaking the cake layers, which dries them out. Start checking at the 30-minute mark.
- Applying the ganache drip when it is too hot or too cold. It should be slightly warm and pourable but not runny.
- Attempting to frost a warm cake, as the buttercream will melt and slide off.
- Not sifting the cocoa powder and powdered sugar, which can result in a gritty frosting.
Conclusion
This decadent chocolate layer cake is a show-stopping dessert that balances deep chocolate flavor with a wonderfully moist crumb. While the process has several steps, each one is straightforward and leads to a professional-looking result. The combination of rich buttercream and glossy ganache creates an unforgettable treat perfect for celebrations or any occasion that calls for something truly special. With careful preparation and by avoiding the common pitfalls, you can confidently create a bakery-quality masterpiece at home.