Three-Layer Chocolate Ganache Cake
- 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
- 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
- 8 ounces semisweet chocolate, chopped
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 1/4 cup butter, cubed
- Preheat oven to 350u0b0. 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.
allpurpose, sugar, baking cocoa, baking soda, mayonnaise, cold brewed coffee, vanilla, sugar, cornstarch, milk, vanilla, butter, chocolate chips, chocolate, heavy whipping cream, vanilla, chocolate, heavy whipping cream, butter
Taken from www.tasteofhome.com/recipes/three-layer-chocolate-ganache-cake/ (may not work)