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Gallery Chocolate Cakes with Ganache Glaze Recipe Summary prep: 1 hr total: 6 hrs 5 mins Servings: 16 Yield: Makes two 8-inch cakes
Ingredients Ingredient Checklist Unsalted butter, room temperature, for pans 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder Salt 2 large eggs 3/4 cup low-fat buttermilk 3/4 cup warm water 3 tablespoons safflower oil 1 teaspoon pure vanilla extract 2 batches Ganache
Cook’s Notes Unglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Glazed cakes can be stored at room temperature for up to 1 day.
Gallery Chocolate Cakes with Ganache Glaze
Recipe Summary prep: 1 hr total: 6 hrs 5 mins Servings: 16 Yield: Makes two 8-inch cakes
Gallery
Chocolate Cakes with Ganache Glaze
Chocolate Cakes with Ganache Glaze
Chocolate Cakes with Ganache Glaze
Recipe Summary prep: 1 hr total: 6 hrs 5 mins Servings: 16 Yield: Makes two 8-inch cakes
Recipe Summary
prep: 1 hr total: 6 hrs 5 mins
Servings: 16 Yield: Makes two 8-inch cakes
prep: 1 hr
total: 6 hrs 5 mins
prep:
1 hr
total:
6 hrs 5 mins
Servings: 16
Yield: Makes two 8-inch cakes
16
Makes two 8-inch cakes
Ingredients
Ingredients
- Unsalted butter, room temperature, for pans 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder Salt 2 large eggs 3/4 cup low-fat buttermilk 3/4 cup warm water 3 tablespoons safflower oil 1 teaspoon pure vanilla extract 2 batches Ganache
Directions
Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.
Cook’s Notes Unglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Glazed cakes can be stored at room temperature for up to 1 day.
Cook’s Notes
Unglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Glazed cakes can be stored at room temperature for up to 1 day.
Reviews
Add Rating & Review 51 Ratings 5 star values: 17 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 51 Ratings 5 star values: 17 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 1
Add Rating & Review
51 Ratings 5 star values: 17 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 1
51 Ratings 5 star values: 17 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 1
51 Ratings 5 star values: 17 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 1
5 star values: 17 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 1
All Reviews for Chocolate Cakes with Ganache Glaze
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Cakes with Ganache Glaze
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
