Decadent Chocolate Bundt Cake With Chocolate Gnache Recipes

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DECADENT CHOCOLATE CAKE WITH GANACHE



Decadent Chocolate Cake With Ganache image

This gorgeous layer cake comes from a Taste of Home magazine. The cake is moist and dense with a rich ganache filling. Enjoy it with alone or with a generous scoop of vanilla ice cream!

Provided by NolansMom

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped
1 cup whipping cream, heavy
2 tablespoons sugar
1 cup butter, softened
4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 cup milk
2 teaspoons vanilla extract
3/4 cup sliced almonds, toasted

Steps:

  • In a small bowl, combine cocoa and water; set aside.
  • In a large mixing bowl cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
  • Pour into three greased and floured 9" round baking pans.
  • Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For Ganache, place chocolate in a small bowl.
  • In a small heavy saucepan over low heat, bring cream and sugar to a boil.
  • Pour over chocolate; whisk gently until smooth.
  • Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
  • For frosting, in a large mixing bowl beat butter until fluffy.
  • Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
  • Place one cake layer on a serving plate; spread with 1 cup of frosting.
  • Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
  • Top with third layer, frost top and sides of cake.
  • Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
  • Sprinkle with remaining almonds.
  • Refrigerate until serving.

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