Double Fudge Chocolate Layer Cake made with DOVE® Chocolate
Ingredients
Chocolate Cake (yields 3, 6" layers)
- Nonstick baking spray
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 whole eggs
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp kosher salt
Ganache Frosting
- 12 ounces DOVE® Chocolate
- 2 cups heavy cream
- 1 tsp salt
- 1 Tbsp brewed coffee (if desired)
- Sprinkles or extra Chocolate Baking Chips (if desired), for garnishing
Double Fudge Chocolate Layer Cake made with DOVE® Chocolate
Makes: 8-10 servings (3, 6” layers)
Segment: FSR/C&U/B&I/ISB
Rich and decadent, 3-layer chocolate cake made with DOVE® Chocolate. Recipe provided by Kristen Rosenhouse of Buttermilk Bakeshop.
Direction
Chocolate Cake
- Preheat the oven to 375°F.
- Prepare three 6-inch cake pans by spraying with a nonstick spray and lining with parchment paper.
- In a medium-sized bowl, whisk together the water, buttermilk, oil and eggs until smooth.
- Add the remaining ingredients and whisk to combine. There should be no lumps.
- Pour evenly into the prepared cake pans and bake for 12-15 minutes or until a cake tester comes out clean.
- Cool thoroughly before frosting.
Ganache Frosting
- Heat heavy cream, salt and coffee (if desired) in a small pot. Bring to a simmer.
- Remove from heat and add 12 ounces of DOVE® Chocolate. Whisk until smooth.
- Refrigerate for about 1 hour until cooled, stirring lightly every 20 minutes.
- Once cooled, using a handheld mixer or stand mixer, whip just until fluffy. Don't overwhip or the mixture will seize.
- Use immediately, filling and frosting the cake with the whipped ganache to cover.
Assembly
- Garnish with sprinkles or extra Chocolate Baking Chips and refrigerate for at least 2 hours before slicing and serving.