Have you ever seen the gigantic chocolate cake that Costco sells? It is a 5 layer chocolate cake, with chocolatey whipped frosting and then it is smothered in chocolate shavings. Even one small piece is enough to send you on a sugary induced high and it’s one of the few cakes that’s too rich for even me to have a big piece. (But, I never said anything about bites here and there.)
In any case, I’ve been searching for a recipe that is similar. I’ve been looking for a recipe for the kind of chocolate cake that stands up and demands a glass of cold milk. And I think I have it.
For the cake you will need:
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 package of miniature chocolate chips
1 cup water
For the frosting you will need:
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
For the ganache you will need:
2 cups bittersweet chocolate chips
1 cup heavy cream
Directions:
Preheat oven to 350 degrees F. 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.
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. Gently add the miniature chocolate chips. Stir in boiling water. (Don’t worry, the batter is supposed to be thin.)
Pour batter into prepared pans. 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.
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 and then 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.
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.
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.
Other Recipes You Might Like:
Chocolate Covered Strawberries
Chocolate Zucchini Cupcakes with Peanut Butter Frosting
Catherine’s Chocolate Raspberry Cake