2 ½ c. milk
1 c. butter, cubed
8 oz. semisweet chocolate, chopped
2 tsp vanilla
2 2/3 c. flour
2 c. sugar
1 tsp baking soda
½ tsp salt
6 tbsp. butter, cubed
4 oz. bittersweet chocolate, chopped
2 ½ c. powdered sugar
½ c. heavy whipping cream
10 oz. semisweet chocolate, chopped
2/3 c. heavy whipping cream
For Cake: In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9” round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling: In a small saucepan, melt butter and chocolate. Stir in powdered sugar and cream until smooth.
For Ganache: Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
Set aside ½ c. filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in refrigerator.
*1 c. chocolate chips= 6 oz. chocolate
February in AZ
15 hours ago