Chocolate Cream Cake with Dark Chocolate Ganache

Name: Chocolate Cream Cake with Dark Chocolate Ganache
Yield: Serves 12 to 16
Cuisine: United States
Ingredients: ½ pound (2 sticks) unsalted butter, at room temperature; ¼ pound semisweet chocolate, melted and slightly cooled; ½ cup Simple Syrup (see the Sweet Note); 1 recipe Whipped Buttercream Frosting; 1 recipe Dark Chocolate Ganache; 2½ cups granulated sugar; 4 large eggs, at room temperature; 1 large egg yolk, at room temperature; 2 teaspoons pure vanilla extract; 1 cup buttermilk; 1 cup hot strong coffee; 1½ teaspoons baking soda; 1 cup Dutch-processed cocoa powder; ¼ teaspoon baking powder, preferably aluminum-free; 1 teaspoon fine sea salt; 2⅓ cups cake flour (not self-rising)

Preparation info

Serves
12 to 16

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

The light, delicate texture of this cake paired with a creamy whipped vanilla buttercream filling and dark chocolate ganache coating is like a dream come true (or at least my dream!). I like to put coffee in my chocolate cake batter because it really makes the flavor sing.

Ingredients

2⅓ cups cake flour (not self-rising)
1 cup Dutch-processed cocoa powder
1½

Americas
United States
Dessert
Vegetarian

Method

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter that as well. Lightly dust th