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My review
Elizabeth's Extreme Chocolate Lover's Cake
116
ELIZABETHBH
"If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired."
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Ingredients
1 h servings 761Original recipe yields 16 servings (1 - 2 layer 9 inch cake)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
- Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
- Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.
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Reviews
Read all reviews 135158 Ratings
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Most helpful positive review
1/11/2009
I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, ...
Most helpful critical review
9/7/2004
As someone who has never baked with ganache before, it would have been helpful to know that I should have refrigerated or whipped it before trying to spread it on the cake. It was a colossal di...
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1/11/2009
I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, ...
9/7/2004
As someone who has never baked with ganache before, it would have been helpful to know that I should have refrigerated or whipped it before trying to spread it on the cake. It was a colossal di...
4/13/2007
WOW!! I had never made a cake from scratch but wanted to try. I was a little leary and VERY scared. I pretty much followed this recipe exact with the exception that I used semisweet choc chips f...
8/26/2007
I usually don't trust recipes I find on the internet. However, this recipe looked so good that I tried it out on a family gathering. It was really great. An option that I really enjoyed was...
8/23/2006
Have NO idead what went wrong with this recipe - but my own experience with this one is pure disaster. Prior to adding the boiling water to the batter, the batter looked terrific. I added the ...
6/28/2005
This cake is fantastic! It got rav reviews from friends and family alike. I have a friend who asks me if I made it again almost everytime I see her! Personal Preference - I make the ganache and ...
9/7/2002
I won second place OVERALL at our State Fair with this cake....over approx 250 cakes! It is fabulous. My only change is I use choco-bake instead of unsweetened chocolate
5/3/2010
Great cake! Made this for a dinner for 5 birthday celebrants, & they all loved it ~ couldn't stop talking about it! The waiter & the table next to us also tried it & raved about it. Now I did d...
2/11/2010
This is a great recipe....but a little advice on the ganache and buttercream. The professional trick to a ganache cake is to ice it in buttercream first, then chill for about an hour. Make the g...