Luscious Chocolate Cake

Sorry if you came here looking for TWD’s Honey Peach Ice Cream. I made this Martha Stewart chocolate cake last weekend for my mom’s birthday instead. A moist chocolate cake covered in whipped ganache, this cake was wonderful!
Luscious Chocolate Cake
adapted from
The Martha Stewart Living Cookbook
Makes one 9-inch, 3-layer cake. Serves 8-10

1 cup plus 2 T unsalted butter, room temperature

1/2 c plus 1 tablespoon cocoa powder

1/4 cup plus 2 T boiling water

3/4 cup milk

2 cups all-purpose flour

1 t baking soda
1/2 t salt

1 3/4 c sugar

2 t vanilla

3 large eggs

Whipped Ganache
Preheat oven to 350 degrees F. Butter three 9″ cake pans, line with parchment and butter parchment.
Sift the cocoa in a medium bowl and stir in boiling water. Gradually add milk. Whisk until smooth. Set aside.

Combine flour, baking soda and salt in a bowl. In a separate bowl, cream butter until light and fluffy, about 3 minutes. Beat in sugar, scraping down sides twice. Add vanilla.
Add the eggs, one at a time, beating after each addition. With the mixer on low, alternate adding the flour mixture and cocoa mixture, starting and ending with flour.
Pour batter in prepared pans. Bake 20-25 minutes, or until a cake tester comes out clean. Transfer to a wire rack to cool, about 15 minutes. Remove cakes from pans and return to rack to cool completely.

With a long serrated knife, trim the tops of wach cake layer until level. Place bottom layer on serving plate. Spread about 1 1/4 cups whipped ganache on the cake. Top with second layer and repeat. Spread the remaining ganache even over the top and side of cake. Store in refrigerator until 30 minutes before serving.
Whipped Ganache
Makes 1 quart
1 pound bittersweet chocolate
2 1/2 cups heavy cream
Place chocolate in a large heat-proof bowl.
Bring cream just to a boil over medium-high heat; pour over chocolate. Allow to sit for 10 minutes; use a rubber spatula to gently stir the cream and chocolate until combined.
Tranfer the ganache to the refrigerator to chill; stir every 5 minutes until the mixture is cool to the touch, about 45 minutes. Remove bowl from refrigerator. Whip the ganache with a wire whisk until it just barely begins to hold its shape and is slight lighter in color. Do not overwhip. Use immediately.


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