Elizabeth's Extreme Chocolate Lover's Cake

Elizabeth's Extreme Chocolate Lover's Cake
  • PREP TIME
    25 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    16 People
  • VIEWS
    505

Indulge in the ultimate chocolate fantasy! This cake is a symphony of rich, dark chocolate flavors, featuring a decadent ganache and a luscious cream cheese chocolate buttercream frosting. A chocoholic's dream come true!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    101 g
  • Cholesterol
    115 mg
  • Fiber
    4 g
  • Protein
    9 g
  • Saturated Fat
    25 g
  • Sodium
    322 mg
  • Sugar
    65 g
  • Fat
    41 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Sift together the flour, baking soda, and salt in a medium bowl. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View 10 mins Melt 6 ounces of the chopped unsweetened chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly. (10 minutes)

Image Step 04
04 Step

Recipe View 5 mins In a large bowl, cream together the butter and brown sugar until light and fluffy. (5 minutes)

Image Step 05
05 Step

Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract and the cooled melted chocolate. (3 minutes)

Image Step 06
06 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. (5 minutes)

Image Step 07
07 Step

Recipe View 2 mins Stir in the boiling water until just combined. The batter will be thin. (2 minutes)

Image Step 08
08 Step

Recipe View 2 mins Pour the batter evenly into the prepared cake pans. (2 minutes)

Image Step 09
09 Step

Recipe View 40 mins Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (35-40 minutes)

Image Step 10
10 Step

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Image Step 11
11 Step

Recipe View 10 mins Make the Chocolate Buttercream Frosting: Melt the remaining 6 ounces of chopped unsweetened chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly. (10 minutes)

Image Step 12
12 Step

Recipe View 5 mins In a large bowl, beat the butter until light and fluffy. (5 minutes)

Image Step 13
13 Step

Recipe View 10 mins Beat in the egg yolk, then gradually add the confectioners' sugar, alternating with the vanilla and heavy cream, until smooth and creamy. (10 minutes)

Image Step 14
14 Step

Recipe View 5 mins Beat in the cooled melted chocolate and the softened cream cheese until well combined. (5 minutes)

Image Step 15
15 Step

Recipe View 2 mins Make the Ganache: In a medium saucepan, combine the bittersweet chocolate chips and heavy cream. (2 minutes)

Image Step 16
16 Step

Recipe View 5 mins Heat over low heat, stirring constantly, until the chocolate is melted and smooth. Remove from heat. (5 minutes)

Image Step 17
17 Step

Recipe View 2 mins Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. (2 minutes)

Image Step 18
18 Step

Recipe View 5 mins Pour a generous amount of ganache over the top of the first layer and refrigerate for 5 minutes to allow the ganache to set slightly. (5 minutes)

Image Step 19
19 Step

Recipe View 5 mins Spread a thick layer of chocolate buttercream frosting over the ganache. (5 minutes)

Image Step 20
20 Step

Recipe View 10 mins Top with the second cake layer and frost the entire cake with the remaining buttercream frosting. (10 minutes)

Image Step 21
21 Step

Recipe View 30 mins Drizzle with the remaining ganache and refrigerate for at least 30 minutes before serving to allow the frosting to set. (30 minutes)

For an extra touch, add a layer of fresh raspberries between the cake layers.
Use high-quality chocolate for the best flavor.
The ganache can be made ahead of time and stored in the refrigerator. Reheat gently before using.
If the buttercream frosting is too thick, add a tablespoon of milk or cream at a time until desired consistency is reached.

Kathlyn Lynch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 168 Ratings)
Total Reviews: (4)
  • Eleonore Kautzer

    I was a bit intimidated by all the steps, but it was totally worth it. My family loved it!

  • Armand Hammes

    The buttercream frosting is so creamy and delicious. I could eat it with a spoon!

  • Emiliano Kassulke

    The ganache is divine! It adds the perfect touch of sweetness and richness to the cake.

  • Andreane Hirthe

    This cake is seriously amazing! So rich and chocolatey, it's perfect for special occasions.

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