Multi-Layer Chocolate Cake with Chocolate Ganache Frosting

Multi-Layer Chocolate Cake with Chocolate Ganache Frosting is a rich, decadent dessert featuring moist chocolate sponge cake and creamy ganache.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (dark, if available)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder (optional, to enhance chocolate flavor)
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Ganache Frosting:

• 2 cups heavy cream
• 16 ounces quality dark chocolate, chopped
• 1/2 cup butter, room temperature
• 2 cups powdered sugar, sifted
• Chocolate shavings or curls, for decoration

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How to Make Multi-Layer Chocolate Cake:

1. Preheat and Prep:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch cake pans and line the bottoms with parchment paper for easy removal.
2. Dry Ingredients:
   • Sift together the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder into a large bowl or the bowl of a stand mixer.
3. Wet Ingredients:
   • In another bowl, combine the buttermilk, oil, eggs, and vanilla extract.
4. Combine and Bake:
   • Gradually mix the wet ingredients into the dry ingredients until just combined.
   • Carefully stir in the boiling water until the mixture is smooth.
   • Divide the batter evenly between the prepared pans.
   • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Ganache Frosting:
   • Heat the heavy cream in a saucepan over medium heat until it begins to gently simmer. Do not let it boil.
   • Place the chopped dark chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 5 minutes.
   • Stir the chocolate and cream until smooth and glossy.
   • In a separate bowl, beat the butter until creamy, then gradually mix in the powdered sugar.
   • Combine the chocolate mixture with the butter mixture and beat until smooth.
6. Assemble the Cake:
   • If the cake layers have domed on top, trim them with a knife to create flat surfaces.
   • Place one layer on your serving plate and spread a layer of ganache frosting on top.
   • Add the second layer and apply frosting to the top and sides of the cake.
   • Decorate the sides and top with chocolate shavings or curls.
7. Final Touches:
   • Let the cake set in the refrigerator for about an hour to allow the ganache to firm up before slicing.

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