Three-Layer Chocolate Ganache Cake Recipe

Three-Layer Chocolate Ganache Cake Recipe
Three-Layer Chocolate Ganache Cake Recipe photo by Taste of Home
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Three-Layer Chocolate Ganache Cake Recipe

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This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + chilling

Ingredients

  • 4 cups all-purpose flour
  • 2-1/4 cups sugar
  • 3/4 cup baking cocoa
  • 4 teaspoons baking soda
  • 2-1/4 cups mayonnaise
  • 2-1/4 cups cold brewed coffee
  • 1-1/2 teaspoons vanilla extract
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 3/4 cup miniature semisweet chocolate chips
  • GANACHE:
  • 8 ounces semisweet chocolate, chopped
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 8 ounces semisweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 1/4 cup butter, cubed

Directions

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with waxed paper; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips.
For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, about 15-30 seconds (do not overbeat).
Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving. Yield: 16 servings.
Originally published as Three-Layer Chocolate Ganache Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p26

  • 4 cups all-purpose flour
  • 2-1/4 cups sugar
  • 3/4 cup baking cocoa
  • 4 teaspoons baking soda
  • 2-1/4 cups mayonnaise
  • 2-1/4 cups cold brewed coffee
  • 1-1/2 teaspoons vanilla extract
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 3/4 cup miniature semisweet chocolate chips
  • GANACHE:
  • 8 ounces semisweet chocolate, chopped
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 8 ounces semisweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 1/4 cup butter, cubed
  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with waxed paper; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  2. For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips.
  3. For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, about 15-30 seconds (do not overbeat).
  4. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving. Yield: 16 servings.
Originally published as Three-Layer Chocolate Ganache Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p26

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