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??
Course Dessert
Cuisine American
Keyword ganache cake, seven layer cake
Prep Time 4 hourshours
Cook Time 1 hourhour
Total Time 5 hourshours
Servings 12slices
Calories 983kcal
Author Erica
Ingredients
Chocolate Cake
1cupall-purpose flour
1cupgranulated sugar
6tablespoonscocoa powder
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonkosher salt
1large eggroom temperature
½cupbuttermilkroom temperature
½cupvegetable or coconut oil
1teaspoonvanilla extract
½cuphot coffee
Vanilla Cake
1 ½cupsall-purpose flour
1 ¼teaspoonsbaking powder
Pinch of baking soda
¾cupunsalted buttersoftened
1 ¼cupsgranulated sugar
2eggsroom temperature
2teaspoonsvanilla extract
¾cupmilkroom temperature
Chocolate Ganache
16ouncesdark chocolatechopped
1 ¾cupsheavy cream
½teaspoonvanilla extract
¼cupdark rumoptional
White Chocolate Ganache
12ounceswhite chocolatechopped
1 ½cupsheavy cream
Instructions
Chocolate Cake
Grease two 8-inch round cake pans, and place parchment paper circles in the bottoms. Set aside. Preheat oven to 325 degrees F.
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl.
Add egg, buttermilk, oil, and vanilla to flour mixture and mix well. Next, add hot coffee, stirring until batter is smooth.
Pour into cake pan. Bake for 34-36 minutes, until a toothpick comes out clean.
Remove cake from oven and allow to cool 10 minutes before removing to a cooling rack.
Vanilla Cake
Raise oven temperature to 350 degrees F.
Combine flour, baking powder, and baking soda in a medium bowl. Set aside.
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.
Add the eggs and vanilla, mixing for another minute.
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.
Pour into cake pan. Bake for 30-34 minutes, until a toothpick comes out clean.
Remove cake from oven and allow to cool 10 minutes before removing to a cooling rack.
Chocolate Ganache
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.
Pour ¾ cup of the ganache into a separate bowl, and allow to sit at room temperature.
Place the remaining ganache in the refrigerator 2-3 hours.
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
Repeat steps for Chocolate Ganache, this time refrigerating all of the white chocolate ganache for 2-3 hours.
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
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.)
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.
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.
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.
Refrigerate under a cover until ready to serve. Enjoy!