A little late with these recipes, but things have been very busy lately! This was the bottom cake for my Wilton Course 3 two-tier cake. I had some issues making this cake, but I blame the pan. My plan was to make 3 different chocolate cake recipes. This cake was only going to family and friends and it would give me a chance to compare recipes.
I won’t go through all of my trial and tribulations of the day, as that would be a very long blog post. So I will just tell you I ended up making the Ghirardelli Chocolate Grand Fudge Cake, and Hershey’s Perfectly Chocolate Cake. After tasting the Ghirardelli cake next to the Hershey cake, I think I am going to stick with Hershey. The cake was moister and the chocolate flavor more intense.
I filled the cake with chocolate ganache, recipe from allrecipes.com. I was debating between frosting with traditional white buttercream and chocolate buttercream. I decided to just go all out chocolate and I also wanted to see how white fondant would look over chocolate buttercream (it looks the same as over white buttercream). This cake was very rich, but very good. It tasted like a chocolate layer cake you would get at a restaurant and I would highly recommend it if you love chocolate.
Hershey’s Perfectly Chocolate Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings. I baked in a 10-inch round cake pan for about 45 minutes.
ONE-PAN CAKE: Grease and flour 13×9×2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional) (omitted)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy. I let the ganache cool for about 30 minutes in the refrigerator then spread it in between the cake layers, I did not bother whisking it.
Rich Chocolate Buttercream
- 1 cup solid vegetable shortening, regular or butter flavor
- 1 teaspoon vanilla extract
- 4-6 tablespoons of water, divided
- 1 pound confectioners sugar (approx. 4 cups)
- 1 tablespoon meringue powder
- pinch of salt
- 1/2 cup cocoa powder
- 1/2 – 3/4 cup chocolate ganache (That is what makes this”rich”)
Cream shortening, vanilla and 3 tablespoons of water on low speed until combined. Sift together confectioners sugar, meringue powder, salt and cocoa powder. Add dry ingredients to shortening mixture, mix on low, scraping down the sides of the bowl as needed. Add chocolate ganache and mix on low-medium speed until combined. Once ingredients have been thoroughly combined, add additional 1-3 tablespoons of water to create thin consistency icing to frost cake with. With the addition of the chocolate ganache, I did not add any additional water.