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Recipe 1: Decadent Chocolate Cake with Rich Ganache Icing
This 7 layer chocolate cake recipe is a real showstopper. With layers of rich chocolate cake and a smooth ganache icing, it’s sure to be a hit with chocolate lovers everywhere. This recipe is easy to follow and yields a delicious and impressive cake. So, let’s get baking!
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ¼ cup cocoa powder
- 2 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups semi-sweet chocolate chips
- 1 ½ cups heavy cream
- 2 tablespoons butter
Instructions
- Preheat oven to 350°F.
- Grease and line two 9-inch cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool completely before removing from the pans.
- To make the ganache, place the chocolate chips in a medium bowl.
- In a small saucepan, bring the heavy cream and butter to a simmer.
- Pour the hot cream over the chocolate chips and stir until the chocolate is completely melted and the mixture is smooth.
- To assemble the cake, place one of the cooled cakes on a cake stand or plate.
- Spread ½ of the ganache over the top of the cake.
- Place the second cake on top.
- Spread the remaining ganache over the top and sides of the cake.
- Enjoy!
Nutritional Information
Serving Size: 1 slice (1/12 of the cake)
Calories: 586
Fat: 29.2g
Saturated Fat: 11.2g
Carbohydrates: 73.5g
Fiber: 2.5g
Sugar: 45.5g
Protein: 5.4g
Tips, Notes and Serving Suggestions
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
- The ganache can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Just be sure to bring it to room temperature before using.
- Serve with a dollop of freshly whipped cream, a sprinkle of cocoa powder, or a drizzle of melted chocolate.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, the cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. - Can I use a different type of chocolate for the ganache?
Yes, you can use any type of chocolate that you like for the ganache. - Can I freeze the cake?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store in a freezer-safe container.
Recipe 2: Fudgy Chocolate Cake with Chocolate Buttercream Frosting
This 7 layer chocolate cake recipe is sure to satisfy even the most serious chocolate cravings. With layers of gooey chocolate cake and a rich chocolate buttercream frosting, it’s a cake that’s sure to be a hit. This recipe is easy to follow and yields an impressive and delicious cake. Let’s get baking!
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2 cups cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups buttermilk
- 1 ½ cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups semi-sweet chocolate chips
- 3 cups unsalted butter, softened
- 6 cups confectioners’ sugar
- 1 cup cocoa powder
- 2 teaspoons vanilla extract
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F.
- Grease and line two 9-inch cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool completely before removing from the pans.
- To make the buttercream frosting, place the butter in a large bowl.
- Using a hand mixer, beat the butter until light and fluffy.
- Add the confectioners’ sugar, cocoa powder, vanilla extract, and heavy cream and beat until light and fluffy.
- To assemble the cake, place one of the cooled cakes on a cake stand or plate.
- Spread ½ of the buttercream frosting over the top of the cake.
- Place the second cake on top.
- Spread the remaining buttercream frosting over the top and sides of the cake.
- Enjoy!
Nutritional Information
Serving Size: 1 slice (1/12 of the cake)
Calories: 689
Fat: 38.2g
Saturated Fat: 21.7g
Carbohydrates: 85.5g
Fiber: 2.5g
Sugar: 58.5g
Protein: 5.4g
Tips, Notes and Serving Suggestions
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
- The buttercream frosting can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Just be sure to bring it to room temperature before using.
- Serve with a dollop of freshly whipped cream, a sprinkle of cocoa powder, or a drizzle of melted chocolate.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, the cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. - Can I use a different type of buttercream frosting?
Yes, you can use any type of buttercream frosting that you like. - Can I freeze the cake?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store in a freezer-safe container.