Giant Chocolate Cake with Bittersweet Chocolate Ganache

Step 1/19

Preheat oven to 350°F

Step 2/19

• Nonstick spray
• 1 tbsp flour (for dusting)

• 12 inch round cake pan
• parchment paper

Spray 12 inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray the parchment with nonstick spray. Dust pan with flour, tapping out any excess

Step 3/19

• 2 cups Flour
• 1 tsp Baking soda
• 1 tsp baking powder
• ½ tsp Salt

• bowl
• whisk

Combine the flour, baking soda, baking powder, and salt into a medium bowl

Step 4/19

• 1 cup unsweetened cocoa powder
• 3 tbsp unsweetened cocoa powder
• 1 cup Boiling water

• Bowl
• Whisk

Sift the cocoa powder into another bowl. Pour the boiling water over the cocoa powder; whisk to blend

Step 5/19

• 2 cups Granulated sugar
• 3 eggs
• ¾ cup unsalted butter (room temperature)

• stand mixer with whisk

In a stand mixer, blend the sugar and eggs until light and fluffy, about two minutes. Add in the softened butter and beat until blended

Step 6/19

• 1 cup Buttermilk
• 1 tsp vanilla extract

Add in the cocoa mixture, buttermilk, and vanilla; beat to blend

Step 7/19

With the stand mixer on low, add the dry ingredients

Step 8/19

• 12 inch cake pan

Transfer batter to the prepared pan; Smooth top

Step 9/19

• toothpick

Bake about 38-40 minutes, or until a tester or toothpick inserted into the center comes out clean.

Step 10/19

Cool cake completely in the pan, cover and let stand at room temperature

Step 11/19

• 5 oz unsweetened chocolate
• ¼ cup butter (cool)
• 1 tsp vanilla extract

• heatproof bowl

For the ganache, place the chopped chocolate, chilled butter, and vanilla in a medium bowl

Step 12/19

• ¾ cup Heavy whipping cream
• ¾ cup Granulated sugar

• saucepan
• Silicon spatula

Bring cream and sugar to a boil in a medium sauce pan; stirring to dissolve the sugar

Step 13/19

Carefully pour the hot cream mixture into the bowl of chocolate

Step 14/19

• Whisk

Let stand one minute. Then whisk until melted and smooth

Step 15/19

Chill the ganache until it is thickened and spreadable; about 1 hour

Step 16/19

• Cake stand

Carefully invert the cake onto a large cake plate or stand; gently remove the parchment paper

Step 17/19

• offset spatula

Spread the ganache over the top and sides of the cake and allow to set; about 1 hour

Step 18/19

Cover and refrigerate

Step 19/19

The cake can be made 1 day ahead. Allow to stand at room temperature 1-2 hours before decorating/serving