Decadent Dark Chocolate Ganache Cake

Follow our step-by-step guide on how to make Decadent Dark Chocolate Ganache Cake.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   Prepare three 9-inch round baking pans by greasing them with cooking spray and lining the bottoms with parchment paper, then give the paper a light greasing as well.

3. Step 3

   In a small bowl, mix together 6 ounces of finely chopped bittersweet chocolate with 1 1/2 cups of hot brewed coffee, whisking until the chocolate melts into a velvety mixture.

4. Step 4

   Allow this to cool for about 5 minutes.

5. Step 5

   Meanwhile, in another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of cocoa powder, 2 teaspoons of baking soda, 1 1/4 teaspoons of salt, and 3/4 teaspoon of baking powder, creating a dry blend of goodness.

6. Step 6

   In a stand mixer, beat 4 eggs on high speed until they take on a lovely lemon hue.

7. Step 7

   Gradually incorporate 3 cups of white sugar, the cooled chocolate-coffee mixture, 3/4 cup of vegetable oil, and 2 teaspoons of vanilla extract, mixing until everything is harmoniously combined.

8. Step 8

   Now, alternate adding the flour mixture and 1 1/2 cups of buttermilk to the egg mixture, ensuring to beat well after each addition until your batter is smooth and inviting.

9. Step 9

   Divide this luscious batter evenly among the prepared pans.

10. Step 10

    Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.

11. Step 11

    Once baked, let the cakes cool in the pans for 10 minutes before gently inverting them onto cooling racks to cool completely, which should take about 30 minutes.

12. Step 12

    For the ganache, heat 2 1/2 cups of heavy cream in a small saucepan until it just starts to boil.

13. Step 13

    Pour this hot cream over 20 ounces of chopped chocolate in a large bowl and whisk until it transforms into a smooth, glossy mixture.

14. Step 14

    Allow it to sit at room temperature, stirring occasionally, until it thickens slightly, which should take around 45 minutes.

15. Step 15

    Then, refrigerate until the ganache is set and spreadable, about 4 to 5 hours.

16. Step 16

    In a stand mixer fitted with a paddle attachment, blend 1/4 cup of the ganache, 1/4 cup of confectioners' sugar, 1/2 cup of softened butter, and 1/2 cup of cocoa powder.

17. Step 17

    Start on low speed until smooth, then crank it up to high speed until your buttercream is silky and delightful.

18. Step 18

    Place one layer of cake on a serving plate and generously spread 1/3 cup of ganache on top.

19. Step 19

    Repeat this layering with the next two cake layers, then coat the sides of the cake with the remaining ganache.

20. Step 20

    Chill in the refrigerator until set, about 30 minutes.

21. Step 21

    Next, spread the buttercream over the top and sides of the cake, then refrigerate again until it firms up, roughly 10 minutes.

22. Step 22

    For the final touch, heat 1 cup of heavy cream in a small saucepan until it just begins to boil.

23. Step 23

    Pour this hot cream over 1 cup of chopped chocolate in a small bowl and whisk until smooth.

24. Step 24

    Drizzle this luscious glaze over the cake and refrigerate until it firms up, at least 30 minutes.

25. Step 25

    Enjoy the rich, decadent layers of your masterpiece!.