Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze
Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze might be just the main course you are searching for. One serving contains 2367 calories, 18g of protein, and 152g of fat. This recipe serves 6 and costs $3.07 per serving. This recipe from Foodnetwork has 63 fans. If you have cocoa powder, water, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 1 minutes. Overall, this recipe earns a pretty good spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: Bumpy Cake (Chocolate Cake with Vanilla Buttercream and Chocolate Fudge), Chocolate Cake with Vanilla Buttercream Frosting, and Chocolate Cake With Vanilla-buttercream Frosting.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 16 minutes
Ingredients:
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
3 cups packed brown sugar
3/4 cup canola oil
1 1/8 cups cocoa powder
3/4 tablespoon light corn syrup
3 eggs
2 2/3 cups flour
3/4 cup heavy cream
1 1/2 cups milk
3 cups sifted powdered sugar
1 pinch salt
1 1/2 teaspoons salt
1 1/4 cups semisweet chocolate chips
1 1/2 pounds sweet butter, soft
1 tablespoon vanilla extract
2 tablespoons vanilla extract
1 1/2 cups water
Equipment:
baking paper
oven
hand mixer
bowl
whisk
mixing bowl
spatula
Cooking instruction summary:
To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them. In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside. In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold. To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting. To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer. Serve the cake cold or allow it to come to room temperature before serving.
Step by step:
1. To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
2. In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs.
3. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
4. In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans.
5. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
6. To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl.
7. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
8. To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil.
9. Pour the cream over the chocolate and whisk it until smooth then set it aside.
10. Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
11. Serve the cake cold or allow it to come to room temperature before serving.
Nutrition Information:
covered percent of daily need
