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Giant Chocolate Cake with Bittersweet Chocolate Ganache

Too few ratings

Jordan

Community Member

“Delightful and rich, perfect for those who do not enjoy traditional birthday cakes. Left over ganache can be chilled and reused; either to further decorate the cake, or for other baking projects. Highly recommended to make this cake a day in advance.”

Difficulty

Hard 💪
35
min.
Preparation
40
min.
Baking
180
min.
Resting

Ingredients

Servings:-12+
Nonstick spray
1 tbsp flour (for dusting)
2 cups Flour
1 tsp Baking soda
1 tsp baking powder
½ tsp Salt
1 cup unsweetened cocoa powder
3 tbsp unsweetened cocoa powder
1 cup Boiling water
2 cups Granulated sugar
eggs
¾ cup unsalted butter (room temperature)
1 cup Buttermilk
1 tsp vanilla extract
5 oz unsweetened chocolate
¼ cup butter (cool)
1 tsp vanilla extract
¾ cup Heavy whipping cream
¾ cup Granulated sugar

Utensils

  • 12 inch round cake pan
  • parchment paper
  • bowl
  • whisk
  • Bowl
  • Whisk
  • stand mixer with whisk
  • 12 inch cake pan
  • toothpick
  • heatproof bowl
  • saucepan
  • Silicon spatula
  • Cake stand
  • offset spatula
  • Step 1/19

    Preheat oven to 350°F

  • Step 2/19

    • Nonstick spray
    • 1 tbsp flour (for dusting)
    • 12 inch round cake pan
    • parchment paper

    Spray 12 inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray the parchment with nonstick spray. Dust pan with flour, tapping out any excess

  • Step 3/19

    • 2 cups Flour
    • 1 tsp Baking soda
    • 1 tsp baking powder
    • ½ tsp Salt
    • bowl
    • whisk

    Combine the flour, baking soda, baking powder, and salt into a medium bowl

  • Step 4/19

    • 1 cup unsweetened cocoa powder
    • 3 tbsp unsweetened cocoa powder
    • 1 cup Boiling water
    • Bowl
    • Whisk

    Sift the cocoa powder into another bowl. Pour the boiling water over the cocoa powder; whisk to blend

  • Step 5/19

    • 2 cups Granulated sugar
    • eggs
    • ¾ cup unsalted butter (room temperature)
    • stand mixer with whisk

    In a stand mixer, blend the sugar and eggs until light and fluffy, about two minutes. Add in the softened butter and beat until blended

  • Step 6/19

    • 1 cup Buttermilk
    • 1 tsp vanilla extract

    Add in the cocoa mixture, buttermilk, and vanilla; beat to blend

  • Step 7/19

    With the stand mixer on low, add the dry ingredients

  • Step 8/19

    • 12 inch cake pan

    Transfer batter to the prepared pan; Smooth top

  • Step 9/19

    • toothpick

    Bake about 38-40 minutes, or until a tester or toothpick inserted into the center comes out clean.

  • Step 10/19

    Cool cake completely in the pan, cover and let stand at room temperature

  • Step 11/19

    • 5 oz unsweetened chocolate
    • ¼ cup butter (cool)
    • 1 tsp vanilla extract
    • heatproof bowl

    For the ganache, place the chopped chocolate, chilled butter, and vanilla in a medium bowl

  • Step 12/19

    • ¾ cup Heavy whipping cream
    • ¾ cup Granulated sugar
    • saucepan
    • Silicon spatula

    Bring cream and sugar to a boil in a medium sauce pan; stirring to dissolve the sugar

  • Step 13/19

    Carefully pour the hot cream mixture into the bowl of chocolate

  • Step 14/19

    • Whisk

    Let stand one minute. Then whisk until melted and smooth

  • Step 15/19

    Chill the ganache until it is thickened and spreadable; about 1 hour

  • Step 16/19

    • Cake stand

    Carefully invert the cake onto a large cake plate or stand; gently remove the parchment paper

  • Step 17/19

    • offset spatula

    Spread the ganache over the top and sides of the cake and allow to set; about 1 hour

  • Step 18/19

    Cover and refrigerate

  • Step 19/19

    The cake can be made 1 day ahead. Allow to stand at room temperature 1-2 hours before decorating/serving

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