Chocolate Celebration Cake with Vanilla Buttercream and Dark Chocolate Ganache

Chocolate Cake

 

One cake makes about 14 servings

Ingredients:

water 1 cup
buttermilk ¾ cup
vegetable oil ¾ cup
unbleached all-purpose flour 2 cups
granulated white sugar 1 ¾ cups
unsweetened cocoa powder ¾ cup
baking soda 2 teaspoons
sea salt ¼ teaspoons
Room temperature butter for pan greasing

This list includes 1 recipe for Vanilla Buttercream and 1 recipe for Dark Chocolate Ganache. Before you start, preheat the oven to 350 degrees Fahrenheit and set baking rack in the center position. Lightly butter 2 9-inch round cake pans, line with parchment paper, and set aside.

 

Mix Cocoa Powder Plus Flour

 

Prepare the cake:

 

Egg Whites and Cocoa Powder with Flour

 

1. Combine water, buttermilk, eggs, and oil in a bowl and whisk until eggs are completely blended with all other ingredients. In a separate bowl sift through a sifter and combine flour, sugar, cocoa powder, baking soda, and salt. Make sure you press all the lumps. Pour the liquid mixture into the dry one and whisk everything together at first slowly and then faster to make a smooth batter.

 

Baked Cakes

 

2. Divide the batter evenly between the 2 cake pans and bake for about 25 minutes, at the end check with a toothpick to make sure it comes out clean. Let them cool. If the top is not even, take a kitchen towel and press on the surface of each cake to even them out.

 

3. Slide a small spatula or a knife around the edges of the cake layers to loosen them up, place a round shape cardboard on the top, flip the pan, and release the cake on the cardboard. Peel the parchment paper if it’s stuck.

 

Assemble the cake:

1. Take one layer of cake and pile a mound of vanilla buttercream in the center, spread it evenly, except for a ¼ inch wide edge around, which should be empty. When you place another layer on top, push it gently and the cream will go to the edges.

 

Spread the Cream on the Cake

 

2. Place the second layer of cake on top and gently press it. Put it in the fridge to get the cream set.

 

Two Layers of Cakes

 

Decorated Chocolate Celebration Cake

 

3. When you have your ganache ready, take the cake out of the refrigerator and place it on a plastic lined sheet pan or a rack over a sink. Pour the ganache in the middle of the cake and let it run to the sides of it. Push the ganache down the sides if needed. You can cover the sides or leave them partially uncovered for contemporary look. Let the cake sit like that for 15 minutes.

 

Serving the cake:

Finished cake can remain at room temperature for 4 hours. You should refrigerate it if it needs to wait longer and then remove it from refrigerator 30 minutes before slicing. Enjoy!

Vanilla Buttercream

Recipe makes 2.5 cups

Ingredients:

2 large egg whites, room temperature
¾ cup of granulated sugar
8 ounces (2 sticks) unsalted butter, in cubes, room temperature
2 teaspoons of vanilla bean paste
Optional food coloring

 

Prepare the buttercream:

 

1. Combine egg whites and sugar in a stand mixer bowl and gently whisk them by hand. In a small pot bring 2 inches of water to boiling. Place the bowl with egg whites above the pot for heating while whisking them constantly. Heat the egg whites until the temperature reaches 160 degrees and then right away bring the bowl back to the mixer and whip on high speed with wire whip until smooth and resembling marshmallow fluff. The mixture should cool to room temperature.

 

Buttercream

 

2. Leave the mixture on medium high speed and add room temperature butter cubes. Add cubes one at a time for slow blending. Scrape the sides of the bowl if needed. After the mixture is smooth and fully combined, add vanilla paste and food coloring drops if desired, one drop at a time.

 

3. Turn off the mixer and use paddle attachment for more stirring, 3-5 minutes. You can use your buttercream right away or refrigerate covered for 3 days. Stir it slowly before using it at room temperature.

Dark Chocolate Ganache

 

Recipe makes about 2 cups

Ingredients:

Prepare the ganache:

 

 

Cooking Dark Chocolate Ganache

 

 

Heat up the cream on medium high and bring it to a simmer. Turn of the heat and place chocolate in the cream. Let stand for 5 minutes for melting and then gently whisk the mixture. Let it cool for 15-20 minutes to become soft like honey and pour over the cake.

• 10 ounces of heavy whipping cream
• 10 ounces of semisweet finely chopped chocolate

 

Prepare the ganache:

Heat up the cream on medium high and bring it to a simmer. Turn of the heat and place chocolate in the cream. Let stand for 5 minutes for melting and then gently whisk the mixture. Let it cool for 15-20 minutes to become soft like honey and pour over the cake.