• Lulu Perez

Chocolate Cake with Chocolate Ganache Frosting

When it comes time for someone's birthday, the real question is what will be the birthday cake flavor they will want. I'm usually always in charge of the baking and my mom is in charge of the birthday dinner. The favorite is chocolate on chocolate, at least it is for a couple of my brothers and nephews. Some even call it the Matilda cake, you know.. from the movie!

They love chocolate and the chocolate frosting on this cake is glorious! This cake recipe has a little surprise of coffee in the batter to help bring out the flavor of the chocolate. This cake is so simple, you don't even need boxed cake to make this. This cake really comes from the heart. Love seeing the look on everyone's faces when they take a bite out of this. Especially the chocolate covered on my nephews faces. It really is a sweet one!



Chocolate Cake with Chocolate Ganache Frosting


Dry Ingredients

  • 1 ¾ cup all purpose flour

  • 2 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp kosher salt

  • ¾ cup unsweetened cocoa powder

  • 2 cups sugar


Wet Ingredients

  • 3 eggs

  • ½ cup vegetable oil

  • 1 cup sour cream

  • ½ cup milk

  • 1 tsp vanilla extract

  • 2 tbsp instant espresso/ coffee


Chocolate Ganache Frosting Ingredients

  • 2 cups milk chocolate chips or semi-sweet

  • ½ cup heavy cream

  • 4 tbsp room temperature unsalted butter

  • ½ cup powdered sugar

  • ½ tsp kosher salt




Directions

  1. Preheat the oven to 350 degrees Fahrenheit, spray nonstick spray into two 8 or 9 inch round cake pans.

  2. In a large bowl, mix together the dry ingredients. Set aside.

  3. In a stand mixer or large bowl, combine the wet ingredients: oil, eggs, sour cream and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet, with slowly adding in the milk in batches. Incorporate the instant espresso or coffee into the batter.

  4. Pour the batter evenly into the prepared cake pans and bake for 32-35 minutes, until the toothpick comes out clean.

  5. Allow them to cool completely.



Chocolate Ganache Frosting


  1. Whip the butter and sugar using a hand mixer. Set aside.

  2. Simmer heavy cream in a small sauce pot, *don’t let it come to a boil. You want it just warmed. Meanwhile, place chocolate chips in a medium size bowl.

  3. Once the heavy cream has simmered, add it to the chocolate chips, combine until its melted. Add the whipped butter and sugar until completely combined. Should be a smooth consistency. Set aside.


To assemble cake


-Place the flat side layer down on a flat plate or cake stand. *optional -You can cut the top of the cake horizontally, so it’s even.

-Using a flat knife or offset spatula, spread about half of the frosting in the middle evenly.

Again.. This is optional* You can cut the top of the cake horizontally, so it’s even. -Place the top cake on top of the frosting. Apply the rest of the frosting on top and spread evenly around top and sides of the cake.

-Serve at room temperature.


Note: I have added about 1 cup chocolate chips into the batter for a chocolate surprise when everyone takes a slice. This is optional.




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