Moist chocolate cake with rich chocolate fudge buttercream. Simply the best, you’ll never need another chocolate cake recipe again!
Preparation:
Cook:
Level: Intermediate
Serves: 12
Ingredients
- FOR THE CAKE:
- 2 boxes (15 oz size) Triple Chocolate Cake Mix
- 2-½ cups Whole milk
- 6 set Eggs
- FOR THE GLAZE:
- 3 tablespoons Heavy cream
- 4-½ cups Butter without salt
- 1-½ tsp Vanilla extract
- ⅔ cups Cocoa powder
- 3-¾ cups Granulated sugar
- FOR THE GANACHE:
- 1 cup Semi-sweet chocolate chips
- 1 cup Heavy cream
- 1 bar (4.4 oz. size) Hersey’s Chocolate, for chocolate shavings
Preparation
For the cake:
Preheat oven to 350ºF and spray two 9-inch round cake pans with pam cooking spray. Put aside
In a large mixing bowl, beat all cake ingredients together until completely combined. Divide the batter into the pans and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Once cooled, remove the cakes from the cake pan and cut the domes. Using a cake slicer, cut the two rounds in half. You should end up with a total of 4 rounds.
For the icing:
In a large bowl, cream the butter, vanilla and cocoa. Add the powdered sugar little by little. Add heavy cream until desired consistency is achieved. The icing should be smooth and thick.
For the chocolate ganache:
In a small saucepan, heat heavy whipping cream until steaming. Place the chocolate chips in a heatproof bowl.
Once the whipped cream is hot, pour over the chocolate chips. Let stand 1 minute before whisking until smooth. Pour the ganache into the squeeze bottle.
To assemble, place the first cake layer on a plate. Spread about 1 cup of frosting evenly on top. Repeat with the remaining layers.
Frost the sides and top of the cake as well. Spoon the rest of the frosting into a piping bag and set aside.
Using the squeeze bottle, create a drizzle effect around the top of the cake. Squeeze some ganache on the side to let the chocolate ganache drip
Pour the ganache into the center of the top of the cake and smooth evenly to coat the top. Leave to rest for 10 minutes to allow the ganache to harden.
Drop spoonfuls of frosting on top of the cake. Take the potato peeler and run it along the edge of the chocolate bar like you’re peeling an apple to create chocolate shavings.
