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Chocolate Layer Cake With Ganache

 
One serving costs about $0.62

$0.62 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert
spoonacular Score:32%

Spoonacular Score: 32%

 

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.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
1 tsp
1 tsp baking soda
baking soda
1 Tbsp
1 Tbsp brandy
brandy
0.5 cup
0.5 cup canola oil
canola oil
0.88 oz
0.88 oz cocoa powder
cocoa powder
1 cup
1 cup coffee
coffee
4 large
4 large egg whites
egg whites
2
2  eggs
eggs
0.75 cup
0.75 cup heavy whipping cream
heavy whipping cream
0.5 tsps
0.5 tsps kosher salt
kosher salt
1 cup
1 cup milk
milk
7.94 oz
7.94 oz plain flour
plain flour
8 ounces
8 ounces sweet semi chocolate chips
sweet semi chocolate chips
0.25 cup
0.25 cup sugar
sugar
4.41 oz
4.41 oz unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
1 tsp baking powder
1 tsp
baking powder
1 tsp baking soda
1 tsp
baking soda
1 Tbsp brandy
1 Tbsp
brandy
0.5 cup canola oil
0.5 cup
canola oil
0.88 oz cocoa powder
0.88 oz
cocoa powder
1 cup coffee
1 cup
coffee
4 large egg whites
4 large
egg whites
2  eggs
2
eggs
0.75 cup heavy whipping cream
0.75 cup
heavy whipping cream
0.5 tsps kosher salt
0.5 tsps
kosher salt
1 cup milk
1 cup
milk
7.94 oz plain flour
7.94 oz
plain flour
8 ounces sweet semi chocolate chips
8 ounces
sweet semi chocolate chips
0.25 cup sugar
0.25 cup
sugar
4.41 oz unsalted butter
4.41 oz
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract

Equipment

baking paper
baking paper
double boiler
double boiler
mixing bowl
mixing bowl
sauce pan
sauce pan
toothpicks
toothpicks
wire rack
wire rack
knife
knife
oven
oven
frying pan
frying pan
pot
pot
baking paper
baking paper
double boiler
double boiler
mixing bowl
mixing bowl
sauce pan
sauce pan
toothpicks
toothpicks
wire rack
wire rack
knife
knife
oven
oven
frying pan
frying pan
pot
pot


Instructions

  1. Preheat the oven to 350F.
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
19%

Fat
24g
38%

  Saturated Fat
13g
87%

Carbohydrates
31g
10%

  Sugar
12g
14%

Cholesterol
70mg
23%

Sodium
268mg
12%

Alcohol
0.65g
4%

Caffeine
28mg
10%

Get Enough Of These
Protein
6g
14%

Manganese
0.47mg
23%

Selenium
13µg
20%

Copper
0.35mg
18%

Vitamin B2
0.26mg
16%

Iron
2mg
14%

Phosphorus
140mg
14%

Magnesium
54mg
14%

Vitamin B1
0.18mg
12%

Vitamin A
560IU
11%

Fiber
2g
11%

Folate
40µg
10%

Calcium
79mg
8%

Vitamin B3
1mg
7%

Potassium
244mg
7%

Zinc
1mg
7%

Vitamin E
0.92mg
6%

Vitamin D
0.76µg
5%

Vitamin B5
0.45mg
5%

Vitamin B12
0.26µg
4%

Vitamin K
4µg
4%

Vitamin B6
0.05mg
2%

covered percent of daily need

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