Description
This is a rich dark chocolate fudge cake surrounded by a creamy white chocolate buttercream, and finished with a smooth-glossy chocolate ganache.
Ingredients
Cake
- 2 cups (400g) granulated sugar
- 1 & 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder (I used dutch-processed)
- 2 tsp (10g) baking soda
- 1 tsp (4g) baking powder
- 1 tsp (4g) salt
- 2 large eggs
- 1 cup (250ml) buttermilk
- 1 cup (250ml) strong black coffee
- 1/2 cup (125ml) vegetable oil
- 1 tsp (5ml) vanilla extract
Buttercream
- 2 cups (454g) unsalted butter, room temperature
- 6 oz white chocolate baking squares, melted and cooled
- 1 tsp (5ml) vanilla extract
- 4 cups (490g) powdered sugar
Ganache
- 1/2 cup (125ml) heavy cream
- 4 oz (3/4 cup) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
- Add the eggs, buttermilk, coffee, oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin. Divide batter evenly between prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Cool, in pans, on a rack for 10 minutes. Turn cakes out and cool completely.
- Using an electric mixer or stand mixer with paddle attachment, beat the butter until pale and fluffy.
- Add the melted white chocolate and vanilla, mix until smooth. Then add powdered sugar, 1 cup at a time, mixing in between until blended. Frost cooled cake and refrigerate.
- Heat the heavy cream in a small saucepan until just boiling. Pour over chocolate chip and cover for 5 minutes. Whisk until smooth and let cool to room temperature before pouring over chilled cake.
Notes
The cake can be stored in the refrigerator covered-up for to 4-5 days. Best served at room temperature.