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Chocolate Ganache Cake

"Here's to that chocolate fix we all need!" notes Kathy Kittell, field editor from Lenexa, Kansas. She uses cream in both the filling and glaze of her beautiful dessert.

12-14 ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
GANACHE:
8 ounces semisweet chocolate, chopped
1/4 cup butter, cubed
3/4 cup heavy whipping cream

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
egg and vanilla; beat for 2 minutes. Combine buttermilk and sour
cream. Combine the flour, cocoa, baking soda and salt; add to
creamed mixture alternately with buttermilk mixture, beating well
after each addition.

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Chocolate Ganache Cake (continued)

Directions (continued)

Pour into two greased and waxed paper-lined 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes; remove from
pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate with cream over low heat. Remove
from the heat; stir in vanilla. Transfer to a small mixing bowl;
chill until slightly thickened, stirring occasionally. Beat on
medium speed until light and fluffy. Chill until mixture achieves
spreading consistency.
For ganache, in a heavy saucepan, melt chocolate and butter.
Gradually add cream; heat until just warmed. Chill until slightly
thickened.
Place one cake layer on a serving plate; spread with filling. Top
with remaining cake layer. Slowly pour ganache over top of cake.
Refrigerate until serving. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 436 calories, 28 g fat (17 g saturated fat), 100 mg cholesterol, 305 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.