ButtermilkBakeshop_ChocolateCake

Double Fudge Chocolate Layer Cake made with DOVE® Chocolate Baking Chips

Makes: 8-10 servings (3, 6” layers)
Segment: FSR/C&U/B&I/ISB

Buttermilk_Bakeshop_LogoRich and decadent, 3-layer chocolate cake made with DOVE® Chocolate Baking Chips. Recipe provided by Kristen Rosenhouse of Buttermilk Bakeshop.

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 Baking Chips
  • 2 cups heavy cream
  • 1 tsp salt
  • 1 Tbsp brewed coffee (if desired)
  • Sprinkles or extra DOVE® Chocolate Baking Chips (if desired), for garnishing

DIRECTION

Chocolate Cake

  1. Preheat the oven to 375°F.
  2. Prepare three 6-inch cake pans by spraying with a nonstick spray and lining with parchment paper.
  3. In a medium-sized bowl, whisk together the water, buttermilk, oil and eggs until smooth.
  4. Add the remaining ingredients and whisk to combine. There should be no lumps.
  5. Pour evenly into the prepared cake pans and bake for 12-15 minutes or until a cake tester comes out clean.
  6. Cool thoroughly before frosting.

Ganache Frosting

  1. Heat heavy cream, salt and coffee (if desired) in a small pot. Bring to a simmer.
  2. Remove from heat and add 12 ounces of DOVE® Chocolate Baking Chips. Whisk until smooth.
  3. Refrigerate for about 1 hour until cooled, stirring lightly every 20 minutes.
  4. Once cooled, using a handheld mixer or stand mixer, whip just until fluffy. Don't overwhip or the mixture will seize.
  5. Use immediately, filling and frosting the cake with the whipped ganache to cover.

Assembly

  1. Garnish with sprinkles or extra DOVE® Chocolate Baking Chips and refrigerate for at least 2 hours before slicing and serving.

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