Razzle Dazzle (Dark Chocolate Cake with a Dark Chocolate Ganache and Milk Chocolate Frosting)


The Professor loves anything chocolate. The more rich the better. As we were shopping for our wedding cake I started to notice that no cake was chocolatey enough for him. In an attempt to get his part of the wedding cake just right I created this recipe. It is now he favorite of anything I have ever made him. Yes, it is that good.

 Razzle Dazzle (Dark Chocolate Cake with a Dark Chocolate Ganache and Milk Chocolate Frosting)






















Prep Time: 1 Hour Minutes
Active Prep Time:  30 Minutes
Servings: 1 8 Inch Cake

 Ingredients
2 cups Non-Dairy Milk (Almond, Soy, Rice) 
2 tsp Apple Cider Vinegar 
2/3 cup oil 
3 tsp vanilla 
1 1/2 cup sugar 
2 cup flour 
2/3 cup Dark Chocolate Cocoa
4 Tbsp Instant Coffee or Instant Espresso (optional)
1 1/2 tsp baking soda 
1 tsp baking powder 
1/2 tsp salt 

 Chocolate Ganache
2 Cups Dark Chocolate (cut into small chunks)
1/2 - 3/4 Cup Non Dairy Milk 

Milk Chocolate Buttercream
1 1/4 Cups Granulated Sugar
2/3 Cups Water
5 Egg Whites
Pinch of Cream of Tartar
2 Cups Unsalted Butter - cubed at room temperature
1 Cup Milk Chocolate - melted and cooled

Active Time: 20 Minutes

In Active Time: 30 Minutes
Yields: 8-12 Slices

Cake
1. Preheat oven to 350 and line (3) 8-inch cake pans with parchment paper.
2. Butter and flour (or spray with non stick cooking spray) the pan and set aside. 
3. In a liquid measuring cup pour the "milk" and the tablespoon of apple cider vinegar and put aside. 
3. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. 
4, Add the "milk," the oil, the sugar, and vanilla and mix together. 
5. Separate the batter out evenly (approx 1 1/2 Cups) the cake pans and bake for 23-27 minutes, or until a toothpick comes out clean. 
6. Let the cakes cool completely before frosting. 

Buttercream
1. Pour the granulated sugar and water into a small saucepan and cook over medium high heat until the simple syrup reached 236 degrees (softball stage). 

2. Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer with the whisk attachment and beat on high until stiff peaks form. 

3. With the mixer running, stream in the simple syrup and turn the mixer to high and beat rigorously for about 3-5 minutes, or until the temperature of the mixture comes down.

4. Keeping the mixer on high, add room temperature butter a few cubes at a time until fully incorporated.

5. Keep beating the buttercream for an additional 3-5 minutes. (If the buttercream starts to curdle keep whipping it. The more air the frosting gets the smoother and lighter it will be). 

6. When the buttercream comes together, add the milk chocolate and mix until smooth, light, and airy. Place in the refrigerator to set. for 20 minutes before using.

Chocolate Ganache
1. Heat 1/4 Cup of Milk or Non Dairy Milk in a small saucepan until simmering. 

2. Remove the pan from the heat and add the chocolate, and cover with plastic wrap or a dish towel for 3 minutes.

3. Using a whisk, gently stir the chocolate until fully melted, shiny, and smooth. (If it isn't spreadable - think peanut butter texture - then add more milk one tablespoon at a time until you reach the desired result).

4. Let the chocolate come to room temp before using to decorate the cake, otherwise the buttercream will melt off the cake.

5. Put the ganache between the layers of the cake and frost with the milk chocolate buttercream and serve with milk!

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