This cake is mind-blowing. Not looks-good-on-pinterest-but-doesn't-taste-good-in-your-mouth kind of mind-blowing. The real, honest-to-goodness, your-friends-will-think-you're-a-star mind-blowing goodness. It's a dark chocolate cake with a rich, amazing ganache filling that will have you dreaming of throwing in the towel and opening your own bakery called The Perfect Cake. Just you wait.
Dark Chocolate Naked Cake with Ganache Filling
We used this chocolate cake recipe (doubled) which makes four 8" rounds.
Butter / oil for greasing the pans
3 1/2 cups all-purpose flour, plus more for pans **
4 cups sugar
1 1/2 cups good cocoa powder
4 teaspoons baking soda
2 teaspoon baking powder
2 teaspoon kosher salt
2 cup buttermilk, shaken
1 cup vegetable oil
4 extra-large eggs, at room temperature
2 teaspoon pure vanilla extract
2 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Butter or grease four 8-inch round cake pans. Line the bottoms with parchment paper, then butter/grease and flour the pans again.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment, blending on low speed until incorporated.
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and blend until just combined, scraping the bottom of the bowl with a rubber spatula once or twice.
Divide the batter evenly (I like to measure as I go) into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
We used this ganache recipe (doubled)
4 oz. (8 Tbs.) unsalted butter
2 lb. semisweet chocolate (55% to 65% cacao), chopped (6 cups)
1 1/2 tsp. kosher salt
4 cups heavy cream
In a medium saucepan, cook the butter over medium heat, swirling every few seconds, until melted and the milk solids at the bottom of the pan turn dark brown, about 5 minutes. Immediately scrape the browned butter and milk solids into a medium metal bowl. Add the chocolate and the sale.
Bring the cream to a boil in the same pot over medium heat, and then pour over the chocolate and butter. Let stand 2 minutes, and then whisk until smooth. Cool at room temperature, stirring every 15 minutes, until thickened and spreadable, about 1 hour.
* Note - You will end up with extra ganache which is another total bonus...you can use the ganache to make homemade filled chocolates!
1. Cut the tops of each cake with a serrated knife to ensure that they are all level.
2. Place a dab of frosting on an 8" cake round and add your first layer.
3. Scoop 2 ice cream scoops full of ganache and use an offset spatula to push your chocolate just past the edges. You want to keep your layer of ganache as even as possible. Add more or less to your liking.
4. Add your next layer and repeat with the ganache.
5. Add your final level and repeat.
6. Using a bench scraper at a 90 degree angle while turning your cake as you go, scrape the excess frosting around the cake.
7. Once your cake looks fairly smooth, use your offset spatula to add a bit more frosting to the "in between" layers. It's okay if it's messy.
8. Use your offset spatula to again, pull the excess frosting until nice and smooth (and a bit messy looking!)
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Photography: White Loft Studio | Design And Styling: Style Me Pretty Living