Elizabeth's Extreme Chocolate Lover's Cake

Elizabeth's Extreme Chocolate Lover's Cake

121
ELIZABETHBH 6

"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."

Ingredients

1 h {{adjustedServings}} servings 761 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 101g
  • 33%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

121
  1. 137 Ratings

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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, ...

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...

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...