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Chocolate Layer Cake With Ganache
$0.62 per serving
1 likes
Ready in 45 minutes
12
dessert
Spoonacular Score: 33% 
My notes:
Chocolate Layer Cake With Ganache might be a good recipe to expand your dessert recipe box. One portion of this dish contains approximately 7g of protein, 25g of fat, and a total of 374 calories. For 62 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 1 foodies and cooks. A mixture of sugar, butter, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Try Chocolate Raspberry Layer Cake with Ganache Frosting, 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache, and Chocolate Espresso Layer Cake with Chocolate Ganache for similar recipes.
Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Ingredients
25 grams
0.88 oz
cocoa powder
178.5 ml
0.75 cup
heavy whipping cream
0.5 tsps
0.5 tsps
kosher salt
225 grams
7.94 oz
plain flour
226.8 g
8 ounces
sweet semi chocolate chips
125 grams
4.41 oz
unsalted butter
2 tsps
2 tsps
vanilla extract
25 grams
0.88 oz
cocoa powder
178.5 ml
0.75 cup
heavy whipping cream
0.5 tsps
0.5 tsps
kosher salt
225 grams
7.94 oz
plain flour
226.8 g
8 ounces
sweet semi chocolate chips
125 grams
4.41 oz
unsalted butter
2 tsps
2 tsps
vanilla extract
Equipment
Instructions
- Preheat the oven to 350F.
- For the chocolate cake, mix all of the dry ingredients together so they are evenly distributed. Add the wet ingredients one at a time as listed, until full incorporated. This ensures the batter comes out nice and smooth. Take a springfoam pan like the one pictured below or a standard 9-inch round pan and line the bottom with parchment paper. Pour the batter about 3/4 of the way, leaving room for the cake to rise when baking. Place in the oven for 35 minutes, you can check the doneness by inserting a toothpick in the middle, if it comes out clean it is ready. Allow to cool and place in the freezer. (This makes the cake easier to cut)
- For the chocolate mousse, place the chocolate chips and butter in a double boiler as pictured below. Simply heat water in a large pot at medium heat and place a mixing bowl over it. This helps you melt the chocolate and butter without burning it. Be cautious of letting the water boil, it could potentially get inside the bowl with the chocolate and butter and that is a BIG no-no. Once melted and mixed thoroughly, set aside and cool to room temperature.
- Meanwhile, whip the egg whites until they are firm and hold peaks and add the sugar. Be careful not to over whip the egg whites, they should be shiny and smooth, not chunky. Also make sure the bowl you are whipping your egg whites in is dry and contains no water or any liquid this ensures that your whites will form peaks or else youll be whipping until your arm falls off with no results.
- Mix the melted chocolate with your egg whites in a folding motion you do not want to over mix or you will flatten your egg whites and that will make your mousse goopy. Whip the cream and when partially stiff add the vanilla. Once it is thick fold it into chocolate egg white mixture. Set aside.
- For the Chocolate Ganace, heat the cream and butter in medium sauce pan at medium heat. Add the brandy once the cream begins to bubble and pour over chocolate chips. Mix until all ingredients are incorporated.
- Take the cake out from the freezer. If you are using a spring foam pan fill it with the chocolate mousse to the top and place it back into the freezer.
- If you are using the standard 9 inch pan flip it upside down onto a flat surface with parchment paper. If you have a torch, torch the sides and bottom of the pan, this will release the cake from the pan. If you do not own a torch, take a paring knife along the edges of the pan and firmly tap the pan upside down, the cake should pop out. Then cut the cake in half horizontally the easiest way to do this is to trace where you want to cut first around the edges of the cake and then cut into it the rest of the way. I use to just cut it without tracing and ended up with uneven, unhappy cake pieces.
- Another reason why you place the cakes in the freezer is so that the ganache frosting comes out nice and shiny. If the cake is warm, the icing comes out dull. Place one of the cake halves onto a wire rack and spread the top with chocolate mousse and place the other half on top. It is important that the cake is on a wire rack so the ganache can drip through. Carefully pour the ganache ontop of the cake, starting from the center and allowing it to drip down the sides.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $0.62
Ingredient
1 teaspoon baking powder
1 tablespoon brandy
½ cups canola oil
25 grams cocoa powder
1 cup coffee
4 larges egg whites
2 eggs
¾ cups heavy whipping cream
1 cup milk
225 grams plain flour
8 ounces sweet semi chocolate chips
¼ cups sugar
125 grams unsalted butter
2 teaspoons vanilla extract
Price$0.03
$0.46
$0.30
$0.40
$0.12
$0.80
$0.48
$0.97
$0.33
$0.30
$1.54
$0.07
$1.07
$0.60
$7.47
Nutritional Information
Quickview
373 Calories
6g Protein
24g Total Fat
31g Carbs
2% Health Score
Limit These
Calories
373k
Fat
24g
Saturated Fat
13g
Carbohydrates
31g
Sugar
12g
Cholesterol
70mg
Sodium
268mg
Alcohol
0.65g
Caffeine
28mg
Get Enough Of These
Protein
6g
Manganese
0.47mg
Selenium
13µg
Copper
0.35mg
Vitamin B2
0.26mg
Iron
2mg
Phosphorus
140mg
Magnesium
54mg
Vitamin B1
0.18mg
Vitamin A
560IU
Fiber
2g
Folate
40µg
Calcium
79mg
Vitamin B3
1mg
Potassium
244mg
Zinc
1mg
Vitamin E
0.92mg
Vitamin D
0.76µg
Vitamin B5
0.45mg
Vitamin B12
0.26µg
Vitamin K
4µg
Vitamin B6
0.05mg
covered percent of daily need
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