As good as the cake I shared with you yesterday was (and it was mighty good), I simply could not resist pairing that heavenly white chocolate cream cheese frosting with some real chocolate. And since two cakes are certainly better than one, only a week after I made the raspberry cake I went ahead and threw this puppy together. I used the recipe that my friend Lindsay uses for her chocolate ganache cake and it worked beautifully.
The frosting tasted just as good on this chocolate cake as it did on the raspberry cake. The subtle flavor of raspberry in the frosting complemented the richness of this classic chocolate cake very nicely. I can’t decide which cake I liked better. Nate voted for the raspberry cake, although he had to really think about it. The jury’s still out for me. What I do know is I need to stop making cakes pronto. This is downright reckless behavior!
From the Chocolate Ganache Cake recipe on Epicurious
- 3/4 cup boiling water
- 1/2 cup unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon instant-espresso powder (I didn’t have any on hand, so I left it out – I’m certain it would deepen the chocolate flavor, though…so if you’ve got it, use it!)
- 1/2 cup whole milk (I only had 2% milk, and things worked out just fine)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups packed dark brown sugar
- 4 large eggs
Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. (My oven is too small to bake three cakes at once, plus I don’t have three of any one size. I used 2 9-inch cake pans.)
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined. (This batter is TASTY. Don’t say I didn’t warn you.)
Divide batter among pans (about 2 1/3 cups per pan for 3 pans), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
White Chocolate and Cream Cheese Frosting
– 6 oz white chocolate (melt as directed on package, then cool 5 mins)
- 8 oz cream cheese
- 1/4 cup butter (softened)
- 2 tsp raspberry extract (I’m thinking of leaving this out sometime to use with other cakes/rolls/etc)
- 2 cup confectioners sugar
Beat cream cheese and buter in large bowl with electric mixer on medium (I used my KitchenAid) until well blended. Add cooled white chocolate and raspberry extract. Mix well. Gradually beat in confectioners’ sugar until light and fluffy (I let the KitchenAid go for several minutes and the frosting truly got light and fluffy).