Three-Layer Chocolate Ganache Cake

Name: Three-Layer Chocolate Ganache Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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.