“DELICIOUS, DECADENT, DELIGHTFUL. Use semisweet or milk Chocolate for the ganache, depending on your liking...”
1hr 10mins
16 slices

Ingredients Nutrition


  1. Cake.
  2. PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
  3. Stir until chocolate is completely melted. Cool to lukewarm.
  4. MIX flour, baking soda and salt; set aside.
  5. Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
  6. Add eggs, 1 at a time, beating well after each addition.
  7. Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well.
  8. Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
  9. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  10. Ganache:.
  11. Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add chocolate in and stir till melted and smooth.
  12. Let cool till its the right consistency to frost.
  13. Take half the ganache and whip it till it turns light and thick.
  14. Place one cake layer down. Top with whipped ganache (save some ganache, dont use all of it). Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache. Place in fridge to set.
  15. After it is set, pour the other half of the ganache (unwhipped ganache) over the cake and let set inthe fridge.
  16. I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.

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