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Seven-Layer Tuxedo Ganache Cake

Seven alternating layers of vanilla and chocolate cake, filled with whipped ganache, iced in whipped white chocolate ganache, and topped with even more ganache. Can you handle all the chocolate in this ultra-rich dessert??

Yields 12 slices     adjust servings

Preparation 4 hours Cook Time 60 mins Total Time 5 hrs

Ingredients

    Chocolate Cake

    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 6 Tablespoons cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1 large egg, room temperature
    • 1/2 cup buttermilk
    • 1/2 cup vegetable or coconut oil
    • 1 teaspoon vanilla extract
    • 1/2 cup hot coffee

    Vanilla Cake

    • 1 1/2 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • Pinch of baking soda
    • 3/4 cup unsalted Churn84 butter, softened
    • 1 1/4 cups granulated sugar
    • 2 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3/4 cup milk

    Chocolate Ganache

    • 16 ounces dark chocolate, chopped
    • 1 3/4 cups whipping cream
    • 1/2 teaspoon vanilla extract
    • 1/4 cup dark rum (optional)

    White Chocolate Ganache

    • 12 ounces white chocolate, chopped
    • 1 1/2 cups whipping cream

    Instructions

    1. Grease two 8-inch round cake pans, and place parchment paper circles in the bottoms. Set aside. Preheat oven to 325 degrees F.

    Chocolate Cake

    1. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl.
    2. Add egg, buttermilk, oil, and vanilla to flour mixture and mix well. Next, add hot coffee, stirring until batter is smooth.
    3. Pour into cake pan. Bake for 34-36 minutes, until a toothpick comes out clean.
    4. Remove cake from oven and allow to cool 10 minutes before removing to a cooling rack.

    Vanilla Cake

    1. Raise oven temperature to 350 degrees F.
    2. Combine flour, baking powder, and baking soda in a medium bowl. Set aside.
    3. In a stand mixer, or with a hand mixer, cream butter and sugar together for 2-3 minutes at medium speed, until fluffy. Scrape sides of bowl.
    4. Add the eggs and vanilla, mixing for another minute.
    5. Alternate adding flour mixture and milk in 5 additions, beginning and ending with flour, beating each addition on medium speed until incorporated and scraping down the bowl as needed. Batter will be thick.
    6. Pour into cake pan. Bake for 30-34 minutes, until a toothpick comes out clean.
    7. Remove cake from oven and allow to cool 10 minutes before removing to a cooling rack.

    Chocolate Ganache

    1. Place chopped chocolate in a large glass bowl. Heat cream over stove top until barely simmering, or in microwave for about 2 minutes. Pour cream over chocolate and allow to sit for 3-5 minutes, then whisk gently until combined and glossy. Add vanilla and rum and stir until combined.
    2. Pour ¾ cup of the ganache into a separate bowl, and allow to sit at room temperature.
    3. Place the remaining ganache in the refrigerator 2-3 hours.
    4. When ganache is thickened but still pourable, remove from fridge and whip with a hand mixer on medium-high speed until fluffy, less than 1 minute.

    White Chocolate Ganache

    1. Repeat steps for Chocolate Ganache, this time refrigerating all of the white chocolate ganache for 2-3 hours.
    2. When ganache is thickened but still pourable, remove from fridge and whip with a hand mixer on medium-high speed until fluffy, less than 1 minute.

    Assembly

    1. Using the Frieling Cake Slicing Kit, or a sharp serrated knife, create 3-4 layers of each of your baked cakes (or your desired amount of layers - I only got 3 layers out of the vanilla.)
    2. On a serving plate or cake board, Set your first layer of chocolate cake down. Gently spread a thin layer of whipped chocolate ganache on top, then top with a layer of vanilla cake. Repeat until you reach the last layer.
    3. Ice the cake with the whipped white chocolate ganache, then smooth out. Pour room temperature ganache over top of cake, and allow to drip down the sides. Place uncovered in refrigerator for 15 minutes.
    4. When ganache is set, using the remaining whipped white ganache, pipe on a bottom border and 10 dollops on top, then arrange Oreos or another type of cookie between each dollop.
    5. Refrigerate under a cover until ready to serve. Enjoy!

    by

    © 2015 The Crumby Kitchen. All rights reserved.
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