Double-chocolate Ganache Cake Recipe
A very yummy recipe.
2 cups sugar
1 1/4 cups oil
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm flat cola drink
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3 cups confectioners sugar, measured then sifted, up to 4
1/2 cup water or 1/2 cup cola or 1/2 cup half-and-half
1/2 cup walnut halves (to garnish)
Preheat oven to 350 degrees Fahrenheit.
Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
In a large mixing bowl, blend sugar and oil.
Add eggs and mix until well blended and mixture is thick and lightened in texture.
In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
This is a thin batter.
Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioners sugar.
Add remaining confectioners sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
If not using right away, re-whip before using.
Add additional warm water to get correct consistency (a tablespoon at a time).
DECORATING: Place one layer on a cardboard circle.
Ice this with about 1/2-inch of frosting.
Place top layer and ice cake- sides first.
Finish by icing top of entire cake.
Garnish with whole walnut halves.