Decadent Chocolate Ganache Layer Cake
Indulge in the joy of baking with this Decadent Chocolate Ganache Layer Cake, inspired by Paula Deen's classic holiday cakes. This delightful dessert combines tender, moist layers of cake with rich, velvety buttercream frosting and a glossy chocolate ganache that adds a luxurious touch to any celebration. Perfect for birthdays or special occasions, this cake is not only a feast for the eyes but also a heavenly treat for chocolate lovers. The combination of butter, shortening, and a hint of buttermilk creates a fluffy texture that pairs beautifully with the smooth icing and ganache. Enjoy this cake as a centerpiece for your next gathering or as a sweet way to celebrate life's special moments.
N/A
Servings
270
Calories
12
Ingredients
Ingredients
Butter
1 cup (Softened)
Vegetable Shortening
0.5 cup (Softened)
Sugar
2 cups
Eggs
4 (Separated)
All-Purpose Flour
3 cups
Baking Powder
2 teaspoons
Whole Milk
0.5 cup
Buttermilk
0.4 cup (Plus 1 tablespoon)
Heavy Whipping Cream
0.25 cup (For cake, plus 3/4 cup for ganache)
Vanilla Extract
2 tablespoons
Icing Sugar
8 cups
Semisweet Chocolate
5 squares (1 ounce each)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2
In a large mixing bowl, cream together the softened butter and vegetable shortening at medium speed using an electric mixer until the mixture is light and fluffy.
3
Gradually add the sugar, continuing to beat until fully incorporated and the mixture is fluffy.
4
Add the egg yolks one at a time, mixing well after each addition.
5
In a separate bowl, whisk together the flour and baking powder.
6
In another bowl, mix the milk, buttermilk, heavy cream, and vanilla extract until well combined.
7
Add the dry flour mixture to the butter mixture alternately with the milk mixture, starting and ending with the flour mixture. Mix until just combined.
8
In a clean bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
9
Evenly distribute the batter among the prepared cake pans.
10
Bake in the preheated oven for 22-24 minutes, or until a wooden pick inserted in the center comes out clean.
11
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
12
Once cooled, spread a generous layer of Vanilla Buttercream between each cake layer and on the top and sides of the cake.
13
Place the assembled cake in the freezer for 30 minutes to set the frosting.
14
For the chocolate ganache, combine the heavy whipping cream and semisweet chocolate squares in a medium bowl. Microwave on high in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
15
Let the ganache cool for about 10 minutes, then pour it over the top of the chilled cake, allowing it to drip down the sides.
16
Garnish with chocolate-covered strawberries or your favorite chocolate decorations, if desired.
Nutrition Information
14g
Fat
31g
Carbs
2.5g
Protein
24g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Ganache Layer Cake?
It is a holiday-inspired dessert featuring tender, moist vanilla cake layers, rich buttercream frosting, and a luxurious chocolate ganache glaze.
What oven temperature is required for this cake?
The oven should be preheated to 350°F (175°C).
How many cake pans are needed and what size should they be?
You will need three 9-inch round cake pans that have been greased and floured.
How long do the cake layers need to bake?
The cakes should bake for 22 to 24 minutes.
How do I know when the cake is finished baking?
The cake is done when a wooden pick inserted into the center comes out clean.
What contributes to the fluffy texture of this cake?
The combination of butter, vegetable shortening, buttermilk, and folded-in stiff egg whites creates its fluffy texture.
Why do the eggs need to be separated for this recipe?
The yolks are added to the butter mixture for richness, while the whites are beaten separately to stiff peaks and folded in to provide lift and airiness.
What type of flour is recommended for this recipe?
The recipe calls for 3 cups of all-purpose flour.
How should the dry and wet ingredients be combined?
Add the dry flour mixture and the milk mixture alternately to the butter mixture, starting and ending with the flour mixture.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 10 minutes before moving them to wire racks.
What type of frosting is used between the cake layers?
A generous layer of Vanilla Buttercream is spread between each layer and over the outside of the cake.
Why is the cake placed in the freezer for 30 minutes?
Freezing the assembled cake for 30 minutes helps set the buttercream frosting before applying the warm ganache.
How is the chocolate ganache made?
Combine heavy whipping cream and semisweet chocolate squares in a bowl and microwave in 30-second intervals until smooth.
How long should the ganache cool before pouring it?
The ganache should cool for about 10 minutes before being poured over the chilled cake.
What kind of chocolate is used for the ganache?
The recipe uses 5 squares (1 ounce each) of semisweet chocolate.
How many calories are in a serving of this cake?
Each serving contains approximately 270 calories.
What is the fat content per serving?
Each serving contains 14g of fat.
How many carbohydrates are in one serving?
There are 31g of carbohydrates per serving.
How much sugar is in each serving of the cake?
There is 24g of sugar per serving.
Does this cake contain protein?
Yes, each serving provides 2.5g of protein.
Who is the inspiration behind this recipe?
This recipe is inspired by Paula Deen's classic holiday cakes.
What are some suggested garnishes for this cake?
You can garnish the cake with chocolate-covered strawberries or your favorite chocolate decorations.
What liquids are used in the cake batter?
The batter uses whole milk, buttermilk, heavy cream, and vanilla extract.
How much icing sugar is required for the buttercream?
The recipe calls for 8 cups of icing sugar.
Is buttermilk necessary for this recipe?
Yes, 0.4 cup plus 1 tablespoon of buttermilk is used to achieve the desired texture.
What speed should the electric mixer be set to for creaming?
The butter and shortening should be creamed at medium speed.
How many layers does this cake have?
This is a three-layer cake.
How long does it take to melt the chocolate for the ganache?
It typically takes about 2 minutes of microwaving in 30-second intervals.
What amount of butter is needed for the recipe?
The recipe requires 1 cup of softened butter.
Can I use this cake for special occasions?
Yes, it is perfect for birthdays, holidays, or any special celebration.