Ganache-filled devil's food cake

1 9\" cake

Ingredients

Quantity Ingredient
1¾ cup Boiling water
6 ounces Semisweet chocolate,chopped
.coarsely
1 cup Unsweetened cocoa powder
2 cups Sifter cake flour
2 teaspoons Baking soda
½ cup Heavy cream
2 tablespoons Unsalted butter
2½ Sticks (1 1/4 cups) + 2 T
Unsalted butter, softened
4½ cup Confectioners' sugar
¼ teaspoon Salt
10 ounces Unsalted butter, softened
1¾ cup Packed dark brown sugar
4 larges Eggs
2 teaspoons Vanilla
4 ounces Semisweet chocolate,chopped
.finely
1 cup Unsweetened cocoa powder
2 teaspoons Vanilla
¼ cup + 2 T milk

Directions

FOR THE CAKE

FOR THE CHOCOLATE GANACHE

FOR THE FROSTING

1. MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans, and line the bottoms with circles of wax paper, then butter and flour the paper.

2. In a medium bowl, pour the boiling water over the chopped chocolate. Set aside for 5 minutes. Add the cocoa and stir until the mixture is smooth. Set aside to cool to room temperature.

3. In a small bowl, whisk together the flour, baking soda, and salt.

4. In a large bowl with an electric mixer, cream the butter and brown sugar and add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and half the chocolate mixture. Beat on low speed to combine, and then on high for 1½ minutes. Add the remaining chocolate mixture and beat on low speed to combine.

5. Pour the batter into the prepared pans and bake for 30-40 minutes or until a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes.Then invert the cakes onto the racks to cool completely.

6. TO MAKE THE GANACHE: In a small saucepan, bring the cream and the butter to a simmer. Add the chocolate, cover for 5 minutes, then stir until smooth. Refrigerate the ganache until firm enough to spread.

7. TO MAKE THE FROSTING: In a large bowl, with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat one-third of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth.

8. TO ASSEMBLE THE CAKE: Top one layer with the ganache. Add the second layer of cake and frost the sides, and then the top.

Decoratively pipe frosting around the base and top edges of the cake.

Source: Mrs. Fields I Love Chocolate Cookbook, 1994. Typed for you by another Mrs. Fields, Linda Fields, Cyberealm BBS And Home of Kook-Net, Watertown, NY 315-786-1120

Submitted By LINDA FIELDS On 11-19-94

Related recipes