My Chocolate Dream Cake
by Teri Anne Lott
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 3/4 cup unsweetened Coco powder
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup hot coffee (yes coffee should be hot)
- 1 cup milk
- 2 eggs (at room temp)
- 2 tsp Vanilla
- 2 sticks (1 cup) SALTED butter (room temp)
- 3 1/2- 4 cups confectioners sugar
- 3 Tbsp heavy cream
- 12 oz Chocolate chunks ( I use 60% or better but semi sweet chips work as well)
- 1 tbsp Vanilla
Chocolate Ganache/ Gold topping
- 8oz Chocolate chunks ( I use 60% or better but semi sweet chips work as well)
- 3/4 heavy whipping cream
- Edible Gold luster dust
- 1 tbsp vodka
Preheat oven to 325 degrees
Prepare 2 8in round pans, *I use a 2inch deep and and a 4in deep pan, so I can get 3 even layers when its time to cut and level cakes . Coat the pans in vegetable oil and a dusting of flour to prevent the cake from sticking to pan. Set aside.
In a large mixing bowl sift together Flour, salt, baking powder, baking soda and Coco powder. Mix in the sugar. Add oil, hot coffee and milk. Beat at medium speed until fully incorporated. Beat in eggs one at a time and lastly add in vanilla. Beat at medium speed until everything is fully incorporated. If your mixture looks runny that means you are doing it right, don’t be alarmed. Pour your cakes batter into prepared pans and put in oven for about 45 minutes. The double pan will cook a little longer than the single. I always insert a tooth pick into the middle to make sure they are done. If it comes out clean you are good to go.
Takes pans out oven and immediately take cakes out and put on rack to cool.
While the cakes are cooling prepare the frosting.
In a large mixing bowl, beat butter until light and fluffy, about 2 minutes. Melt the chocolate and let it cool before you add it to the butter mixture. (Chocolate should not be hot, it will just melt the butter if it is). Beat butter and chocolate together, then take turns alternating adding confectioners sugar one cup at a time with heavy cream one table spoon at a time. Once everything is added, beat in vanilla. If buttercream frosting is too thick add a little cream, if it’s too wet add a little confectioners sugar.
Lastly we will prepare the chocolate ganache on top.
Take heavy cream and put it in a sauce pan, on the stove. Heat it up until it just begins to boil. Immediately take it off the heat and pour it over the chocolate in a bowl. Let stand for 5 minutes and then begin to whisk until smooth. The heat from the cream should have melted the chocolate and you should have a gorgeous chocolate ganache mixture.
Assembling the cake. *important, cakes should be completely cool before you begin frosting. If you need to put your cakes in the freezer to help cooling process then you should. If the cake is warm, the frosting will melt (remember it’s just butter and sugar).
Cut the tops off both cakes so they are level for stacking. On the 4in deep cake, cut it half so each layer is 2in. If you have a cake leveler it helps. Place 1 cake layer on cake board, frost the top and repeat same process for the other two layers. Frost the outside of the cake then scrape the icing off to create the “Naked cake look”. Drizzle the chocolate ganache over top of cake an let it run down the sides a little. Once you have achieved desired look, place cake in freezer for 20 min so the ganache can harden a bit so we can paint it. Take cake out the freezer and mix the gold luster dust with the vodka, paint the ganache with your gold paint.if your paint is too runny add a little more edible gold luster dust. For the toppers you can use whatever you like. I just covered some strawberries in the extra melted chocolate and made some shapes with the chocolate and let everything dry and harden. I also piped extra frosting onto the cake for decoration. You can use chocolate candy, cookies or whatever you like to adorn your master piece !