September 21, 2011
Triple Chocolate Ganache Cake
Ok let's get this out of the way...This cake is not a healthy alternative to anything. This is a calorie nightmare, not something you would eat everyday, loaded with sugar, chocolate and butter sort of dessert. In short it's the kind of dessert that probably makes your mouth water just looking at it! As I said you aren't going to eat this everyday, you wouldn't want to eat this everyday. This is a special occasion sort of cake, with plenty of cake to share with many of your closest friends!
One thing I really like about this cake is it doesn't have to be perfect. Let's face it, we aren't Martha Stewart, and quite frankly I wouldn't want to be. I have enough OCD tendencies without taking things as far as she would. You don't have to smooth out the buttercream to perfection. The ganache is going to run down the side of the cake. It'll happen. These are good things. Embrace your messy diva!
This cake has many steps, but trust me it's worth it! So break out your fork and let's talk a little chocolate cake!
What You'll Need for the Cake:
Three layers of a really good chocolate cake (Note: I used this one, tripled.)
Bake your three layers of cake and let them cool completely.
Once cool make and apply the chocolate buttercream. (See below.)
What You'll Need for the Chocolate Buttercream:
2 cups of double chocolate chips
4 egg whites
1 1/2 cups of superfine sugar
1 1/2 pounds of butter, softened
1 tablespoon of vanilla
Melt the chocolate chips in a glass bowl in the microwave at 20 second intervals until melted with no lumps. Set aside to cool slightly.
For this next step you're going to need a double boiler. If you don't have a double boiler they are easy to "make". Simply find a glass bowl that will sit on top of one of your pots and not go all the way down in so that the water does not touch the bowl. Viola...You've got a double boiler!
Place egg whites and sugar over medium heat in a double boiler until the mixture is warm to the touch and the sugar is completely dissolved. Turn off heat and add the melted chocolate stirring to mix thoroughly. Let this mixture sit until cool.
When chocolate/egg white mixture is cool add your butter and vanilla and beat until fluffy. Spread the buttercream in between the layers of your cake and then cover the entire cake in buttercream.
Place the cake in the fridge for at least 2 hours:
I usually leave this stage in the fridge overnight.
Once the buttercream is set you'll need to make your ganache. (See below.)
What You'll Need for the Ganache and Top of the Cake:
2 cups of heavy cream
2 tablespoons of butter
4 cups of semi sweet chocolate chips
1/2 cup of powdered sugar
Shaved milk chocolate
In a large saucepan add heavy cream and butter and cook stirring often until the butter melts. Do NOT let this boil.
Once the butter is melted add the chocolate and stir constantly until chocolate is melted. Remove from heat and stir in powdered sugar and mix until smooth.
Pour melted chocolate mixture over the top of the cake and then sprinkle the top with the shaved chocolate.
Next place the cake back in the fridge to chill:
Let it chill at least 2 hours before serving. I also like to let it sit out for at least 30 minutes before serving.
How good does this look?
This is a "messy" cake, but it still has a bit of wow factor. It's the perfect, sometimes, lovely treat!
Notes: You can mix up the kinds of chocolate you use. The next time I make this I think I make try to make a white chocolate buttercream and see how that turns out. This takes a little time, so make sure you take that in to account before you make it. I don't make this often, but it is so worth it when I do!
Posted by Dianne at September 21, 2011 2:36 PM
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That looks amazing!
Posted by: Dar at September 21, 2011 3:02 PM
Thank you! I usually make it for special occasions. Perhaps a special occasion could be you coming to visit! ;oP
Posted by: Dianne at September 21, 2011 3:18 PM
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Posted by: vincent at November 2, 2011 4:01 PM
I've gotten lost on our website with such amazing recipes, pictures and layout. Do you think you'll have a book published? April
Posted by: April at November 16, 2011 1:12 PM
Thanks April! I am also a writer, so I've been focusing on getting published in fiction more lately than food. I would love to do a Dianne's Dishes cookbook though. Anything is possible!
Posted by: Dianne at November 16, 2011 1:47 PM
So do I just put in the egg whites and the sugar in the "make it myself" double boiler? Do I not add water to it? I'm afraid the eggs will cook and turn into a lumpy mess. Do you think I'll run into this problem? Where do I get superfine sugar? Will it just say "superfine" on the outside of the bag?
Thanks so much in advance for your help!
Posted by: Jamie at January 26, 2012 6:35 PM
You're going to be stirring it with your whisk so that won't happen. You want the eggs to be just warm to the touch. You don't want them hot. Adding water to the eggs will ruin it. You just want the eggs and the sugar in the top part of the double boiler. As long as you keep stirring and take it off the minute it's warm to the touch you'll be good. If you're really worried about it you can pour the mixture through a sieve to catch any egg particles that have cooked, but I've never had it do that, so you should be good.
Superfine sugar is found with the other sugar on your baking isle. It usually says "superfine" on the package.
Posted by: Dianne at January 26, 2012 6:57 PM
I went to walmart today to buy all the ingredients. I couldn't find anything that said double chocolate chips. I'm not sure what they are. When I got home I tried to google what they are and didn't get much help from there. Do you know where I can find these? Also, I couldn't find anything that said superfine sugar. Do you think normal sugar or powdered sugar would work? My husbands birthday is on Monday and I'm wanting to make this cake for him.
Thanks again for your help!
Posted by: Jamie at January 27, 2012 9:07 PM
You can also use bittersweet chips, or semi sweet. Ghiradelli makes them.
I've never made it with anything other than superfine sugar, so I'm not sure how it would work. The superfine I buy is made by Domino Sugar. I rarely shop at Wal-Mart, but I've never seen it on their baking isle. It's in a yellow box, similar to their powdered sugar.
The superfine sugar melts faster, which helps with the egg not cooking. Instant tells me that the powdered sugar wouldn't work that well, but as I've said I've never tried it.
The "easy" way to do with would be to just find a chocolate buttercream recipes that didn't call for eggs and make a simple ganache to top the cake. It wouldn't be quite the same, but it would work.
Posted by: Dianne at January 28, 2012 1:30 PM
Thank you SO SO much for your help!! :)
Posted by: Jamie at January 28, 2012 2:25 PM
Hope it all turns out ok for you!
Posted by: Dianne at January 28, 2012 3:18 PM
Another option for superfine sugar is to take some granulated sugar and pulse it in a food processor until its texture is smoother. . I've done that with much success. :)
Posted by: Katherine at May 21, 2012 10:58 PM