Deluxe Chocolate Cake Butter Cake

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Servings: 12 Difficulty: Advanced
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Rich, moist chocolate layers with a silky ganache filling and glossy dark chocolate glaze
Deluxe Chocolate Cake Butter Cake recipe image
Deluxe Chocolate Cake Butter Cake recipe image
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Deluxe Chocolate Cake Butter Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 446.4

Description

This Deluxe Chocolate Cake is the ultimate indulgence for chocolate lovers. It features incredibly moist, tender chocolate cake layers made with buttermilk and cocoa. The cake is filled with a rich, semi-sweet chocolate ganache that adds a luxurious texture and deep flavor. The entire dessert is then frosted with light whipped cream and finished with a shiny, professional-looking dark chocolate glaze that sets to a perfect snap. This show-stopping dessert is perfect for birthdays, holidays, or any special occasion where you want to impress your guests. While it requires some patience to assemble, the result is a bakery-quality cake that tastes homemade.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
  2. In a small bowl, sift together 2 cups cake flour, 1 tsp baking soda, and 1/4 tsp salt. Set aside.
  3. In a medium bowl, whisk 1/2 cup unsifted cocoa powder with 1/2 cup lukewarm water until smooth. Let cool.
  4. In a measuring cup, combine 1/2 cup buttermilk, 1/2 cup water, and 2 tsp vanilla extract.
  5. In a small bowl, whisk 2 large eggs until combined.
  6. In the bowl of a stand mixer fitted with a paddle attachment, cream 4 oz (1 stick) softened unsalted butter on medium speed until smooth, about 30 seconds.
  7. Reduce speed to low and gradually add 1 cup granulated sugar and 1 cup packed light brown sugar. Mix until combined.
  8. Scrape down the sides of the bowl with a spatula.
  9. Increase speed to medium and beat until the mixture is light, fluffy, and pale in color, about 6-7 minutes.
  10. With the mixer running on medium, slowly pour in the whisked eggs. Beat until fully incorporated and velvety, scraping down the bowl once.
  11. Add the cooled cocoa mixture and mix just until incorporated.
  12. Alternately add the dry flour mixture and the buttermilk mixture, beginning and ending with the flour mixture. Mix on low speed just until blended after each addition. Do not overmix.
  13. Divide the batter evenly between the prepared pans and smooth the tops.
  14. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
  15. Cool in pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
  16. To make the ganache filling: Place 8 oz finely chopped semi-sweet or bittersweet chocolate in a heatproof bowl.
  17. In a small saucepan, heat 1 cup heavy cream until it just begins to boil.
  18. Pour the hot cream over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Let cool slightly to a spreadable consistency.
  19. To assemble: Using a serrated knife, slice each cake layer horizontally in half to create four layers total.
  20. Place one cake layer on a serving plate or cardboard round. Spread with one-third of the ganache.
  21. Repeat with two more layers, spreading ganache between each.
  22. Top with the final layer, inverted (cut side down).
  23. Frost the entire cake with 1 cup of whipped heavy cream, smoothing the top and sides.
  24. Place the frosted cake on a wire rack set over a baking sheet. Freeze for 40 minutes until the frosting is firm to the touch.
  25. To make the glaze: Place 10 oz finely chopped semi-sweet chocolate in a bowl.
  26. Heat 1 cup heavy cream in a saucepan until just boiling.
  27. Pour hot cream over chocolate and whisk until smooth and shiny. Let cool until it reaches body temperature (warm but not hot).
  28. Remove cake from freezer. Place on a turntable or lazy susan over the wire rack.
  29. Pour the chocolate glaze over the center of the cake.
  30. Use an offset spatula to gently spread the glaze over the top, allowing it to drip down the sides. Rotate the cake as you work to ensure even coverage.
  31. Use any excess glaze to fill in bare spots on the sides.
  32. Refrigerate the cake for at least 30 minutes before serving to allow the glaze to set.
  33. Slice with a serrated knife dipped in hot water for clean cuts.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 446.4kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 97.2g33%
Dietary Fiber 2.0g8%
Sugars 0.1g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate cake, ganache, dessert, baking, chocolate glaze, layer cake, whipped cream, buttermilk cake, birthday cake, holiday dessert, chocolate lover, rich cake, moist cake, homemade cake, special occasion, chocolate ganache, cake assembly, deluxe dessert, chocolate butter cake
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