Double Chocolate Cake with Chocolate Ganache

Here in Montana the seasons change in seconds it feels like. After a hot hot hot August, Ive been really craving the colder months that are about to hit us full force! A little cold front came into our little town and I felt that the best way to commemorate the beginning of school is to bake some chocolate cake. I love a great dense, decadent chocolate cake. There really isn't anything as good or as satisfying.

I like to combine my denser cakes with lighter fruits like apples, or berries to tie in a little tang with the sweet and rich chocolate cocoa flavor. I recommend adding either a little fruit or if you are not a fruit and chocolate person, just a garnish of crystalized ginger for another palate cleanser.

Personally, I love love love plating dark rich cakes on creamy cake plates that really make the chocolate color stand out! It really makes me just fill with joy inside!

Chocolate Chocolate Cake: yields about 4 layers of a 4" cake (Two 8" pieces)

Preheat the oven for 350 degrees Fahrenheit

Beat the butter, sugar and the vanilla until its really creamy and there are no lumps

Add the boiling water and the cocoa powder until that forms a chocolate cream

Add the 3 eggs to the butter/sugar mixture one at a time so it doesn't foam the eggs

Combine the chocolate cream mixture into the butter and egg batter and beat slowly until it forms a loose batter

I like to add in the flour 1/2 cups at a time for optimum creamy-ness

When the batter starts to get thick slowly pour in the milk and add the final ingredients (baking soda and salt)

Lightly butter the spring pan and dust it with some cocoa powder 

*use cocoa powder instead of flour so the edges of the cake are brown instead of white

- 3 sticks of unsalted butter

- 1 cup unsweetened cocoa powder

- 1/2 cup boiling water

- 2 cups of granulated sugar

- 1 tablespoon vanilla extract (my fave ingredient)

- 3 large eggs

- 3 cups of all purpose flour

- 1 teaspoon baking soda

- 1/4 teaspoon salt

- 1 cup milk (I used unsweetened almond milk)

 

 

 

 

Chop the chocolate into small pieces

Heat the milk to a simmer

Stir in the chocolate and whisk until it is creamy

Let sit until it firms up 

Frost cake when the cake and the frosting are both cool

*if you frost a hot cake, the frosting will melt, vice versa with the frosting

Chocolate Ganache:

3 cups of bittersweet chocolate

3 cups of heavy cream

 

 

 

 

Fill the pan with cake 3/4 of the way up because the cakes like to rise

Bake for about 22-25 minutes until the toothpick comes out clean

Let the cake cool for about 20 more minutes then remove from the pan and repeat the steps above!

*when cutting the cake level; score the edges around the top of the cake and then slowly cut through