Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1/2 cup cocoa powder
- 2 cups semi-sweet chocolate chips
- 2 cups heavy cream
Special Equipment Needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Saucepan
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk.
6. In a small bowl, whisk together cocoa powder and chocolate chips.
7. Gradually add the cocoa mixture to the batter, stirring until just combined.
8. Divide the batter evenly between the two prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
11. To make the ganache, heat the cream in a saucepan over medium heat until it just begins to simmer.
12. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
13. Let the ganache cool to room temperature.
14. Place one of the cooled cakes on a serving plate.
15. Drizzle the ganache over the top of the cake, allowing it to drip down the sides.
16. Place the second cake on top of the first.
17. Drizzle the remaining ganache over the top of the cake and let it drip down the sides.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 590
Fat: 36g
Carbohydrates: 63g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Buttermilk can be substituted with almond milk or oat milk.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Use a different type of frosting or glaze instead of ganache.
- Add a layer of jam or preserves between the two cake layers.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a rubber spatula to scrape down the sides of the bowl while mixing the batter.
- Let the cakes cool completely before adding the ganache.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh fruit, edible flowers, or chocolate shavings.
- Dust the cake with powdered sugar or cocoa powder.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Fresh fruit
- Edible flowers
Pairings:
- Vanilla ice cream
- Whipped cream
- Espresso
- Hot chocolate
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a bit more buttermilk to the batter.
- If the cake is too dense, make sure the butter and eggs are at room temperature before beginning.
- If the ganache is too thick, add a bit more cream to thin it out.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container in the refrigerator if not serving immediately.
Food History:
Chocolate ganache is a French invention, created in the 19th century. It was originally used as a filling for cakes and pastries.
Flavor Profiles:
This cake has a rich and decadent flavor, with notes of chocolate and sweetness.
Serving Suggestions:
This cake is best served at room temperature. It can be served with a scoop of ice cream or a dollop of whipped cream.
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