Chocolate Layer Cake Filled with White Chocolate Ganache

This Chocolate cake with Ganache was created for my oldest son’s birthday a couple of years agone . Like his pappa and brother, he’s a serious chocoholic and there was no shortage of chocolate during this quaint Chocolate cake! A damp Chocolate Layer Cake is good for birthdays and special occasions, and once there’s a surprise chocolate ganache filling, each bite is sheer elation.

I tweaked AN old style chocolate cake direction by adding a thick, decadent filling of chocolate ganache. Besides a very wealthy chocolate buttercream topping, it had been this surprise filling that pushed this cake over the top!

Although better half jokingly declared the topping to be “a chocolate party in his mouth” (after I told him, “good, really, very good” didn’t wreak a really fascinating web log quote), it had been therefore damp, it had been troublesome to slice.  Still the mix of cake, filling and icing created for one spectacular tasting cake. perhaps not up to my meticulous standards once it involves excellent slices, however positively value sharing because of the superb flavor.

Ingredients

• 5 ounces semisweet chocolate (chopped)
• 1 1/2 cups very hot coffee
• 3 cups sugar
• 2 1/2 cups flour
• 1 1/2 cups cocoa powder (sifted)
• 2 teaspoons baking soda
• 3/4 teaspoons. baking powder
• 1/2 tsp. salt
• 3 whole eggs and 1 egg yolk (at room temperature)
• 3/4 cup canola oil
• 1 1/2 cups buttermilk
• 1 teaspoons vanilla

Filling:

• 12 ounces white chocolate (chopped)
• 1/2 cup cream

Chocolate Buttercream Frosting (you may choose to make your favorite chocolate icing instead…it should be enough to frost a layer cake:)

• 10 ounces semisweet chocolate, chopped
• 1 1/2 cups (3 sticks) butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Instructions

1. To make cake: Preheat oven to 325º. Coat three 8 or 9 inch cake pans with non-stick spray and then line bottom of pans with rounds of parchment paper. Note that this recipe makes 3 layers, but only 2 are needed for this cake.
2. Put very hot coffee into a medium bowl. Add chocolate, let sit 5 minutes, then whisk until fully melted Set aside.
3. In a stand mixer, combine 3 eggs and 1 extra yolk with the sugar and beat until light and pale yellow, approximately 3 minutes. Add the oil, buttermilk and vanilla and beat until combined. Add flour, cocoa powder, baking soda and powder and salt and beat until combined. Add chocolate mixture and mix until just fully incorporated.
4. Divide batter between pans and bake in middle of the oven until a toothpick inserted in a center comes out clean, about 40-45 minutes. Remove to cooling rack. Cool for  about 10 minutes, then remove from pans and allow to cool completely. Carefully peel off parchment. Wrap and freeze one of the 3 layers to use at a later time. You can make a 3 layer cake, but you will need more filling and frosting.
5. To make filling: Melt cream and white chocolate in microwave, stopping and stirring at 30 second increments till smooth and melted. Refrigerate mixture till cool and thick (you do not want the filling to be hard, but if it is too runny, it will run down sides of cake when second layer is placed over it).

To make frosting:

1. Place chopped chocolate into a microwave safe bowl. Microwave, stopping to stir frequently, until chocolate is melted and smooth. Let the chocolate cool until lukewarm, stirring occasionally.
2. Beat butter in large bowl until smooth and creamy (I used my stand mixer with the paddle attachment). Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended, scraping down sides of bowl as needed.
3. Frost as desired.

Based on the recipe from HERE