Elizabeth's Extreme Chocolate Lover's Cake

Ingredients


CAKE:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 (1 ounce) squares unsweetened chocolate, chopped
  • 1/2 cup unsalted butter
  • 2 1/2 cups dark brown sugar
  • 3 eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 cup sour cream
  • 1 cup water
FROSTING:
  • 6 (1 ounce) squares unsweetened chocolate, chopped
  • 1/4 cup unsalted butter
  • 1 egg yolk
  • 4 cups confectioners' sugar
  • 2 tablespoons vanilla extract
  • 2 tablespoons heavy cream
  • 1 (8 ounce) package cream cheese, softened
GANACHE:
  • 2 cups bittersweet chocolate chips
  • 1 cup heavy cream

Instructions

1_ Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

2_ In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3_ Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4_ Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.

5_ Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.


6_ Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

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