A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.
Forgive the delay in sharing my Double Chocolate Cake with Ganache and Dipped Strawberries. This dessert was a part of our Memorial Day celebration and boy does that seem like eons ago. My Yellow Sponge Cake with Earl Grey Pastry Cream was the other dessert. That recipe called for ground almonds which meant Gabbi couldn’t have any. No matter what the reason or the season no one in my family balks at another chocolate cake.
When it comes to desserts, rarely do I serve light ones as is sometimes typical in warmer months. And although a plain chocolate cake would have been enough, I wanted a cake with a bit of a wow factor. How did I do? The title is a bit misleading, it’s actually triple chocolate. It started with a chocolate cake mix with chocolate chips in it. To that, I added dark cocoa to deepen the chocolate flavor. One thing led to another and before you know it I was heating heavy cream and adding chocolate to make the ganache.
Once the silky chocolate ganache was added I searched my cupboards for candy to garnish the top. No luck there, so I turned to the refrigerator and retrieved the strawberries. I dipped them in the leftover ganache and placed them on top of the cake. Voilà! My Double Chocolate Cake with Ganache and Dipped Strawberries was born. You’ll notice that the recipe calls for 2 boxes of cake mix. I like high layers so that’s why I used two boxes. The layers were also baked in 2-9 inch pans. If you don’t have 9-inch pans, use the 8-inch and fill them as you usually would and use the rest of the batter to make cupcakes.
Thankfully, chocolate comes in lots of varieties and is relatively easy to work with. Maybe one day this summer, I’ll bake a “light” chocolate dessert to share with you. NO, my fingers aren’t crossed behind my back. I will try 😊. Please don’t be dismayed at the long list of steps to make this. I probably could have worded it simpler but I wanted to be thorough. You won’t be disappointed when you try it.
The Chocolate Buttercream Frosting is adapted from Add a Pinch
- 2 boxes Chocolate Cake Mix with Chocolate Chips, prepared according to pkg directions
- 4 TBS dark cocoa, sifted*
- Chocolate Buttercream Frosting
- 1½ cups butter (3 sticks), softened
- 1 cup unsweetened cocoa, sifted*
- 5 cups powdered sugar, sifted
- ½ cup milk
- 2 tsp vanilla extract
- ½ tsp espresso powder
- Chocolate Ganache
- 9 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 1 dozen strawberries, rinsed and dried
- For the Cake
- Preheat oven to 350°F and prepare 2-9-inch round pans for non-stick baking, also place a round of parchment paper in the bottom of each pan.
- Prepare the mixes according to package directions and add 4 TBS sifted dark cocoa to the mix.
- Bake layers in preheated oven for 40-45 minutes, test for doneness at 40minutes.
- After baking cool cakes in pans for 10 minutes and then turn out onto baking racks and cool to room temperature.
- For the Ganache
- Place the chopped chocolate into a medium bowl and set aside.
- Heat the cream in a small saucepan over medium heat and bring just to a boil, watching very carefully.
- When the cream comes to a boil, pour over the chopped chocolate, and whisk until smooth.
- Allow the ganache to cool slightly before pouring over the cake.
- For the Chocolate Buttercream Frosting
- Cream together butter and sifted cocoa powder until well-combined.
- Next, add the powdered sugar and milk to cocoa mixture by adding 1 cup of powdered sugar at a time and about a TBS of milk.
- After each addition turn mixer to high speed for about a minute.
- Repeat until all powdered sugar and milk have been added and are mixed well.
- If frosting is too dry, add more milk a TBS at a time until it reaches the right consistency.
- Alternately, if it appears too wet, add more powdered sugar a TBS at a time until it reaches the right consistency.
- Place in an airtight container until ready to use.
- How to Assemble the Cake
- Place one layer on a serving plate and spread with a generous amount of Chocolate Buttercream Frosting.
- Place the second layer on top and check to make sure that the cake is level.
- Apply frosting to the top and sides of the cake then smooth the top and sides.
- Next, make sure the ganache is the right consistency for pouring and starting at the center of the cake pour the cooled ganache over the top and work outward.
- If it doesn’t drip down the sides of the cake, coax it down by adding more ganache at the edge.
- Set cake aside and prepare the strawberries for garnish.
- Dip each strawberry in the remaining ganache and place on parchment or wax paper to set.
- Once set, arrange dipped strawberries around the top of the cake.
- Store any leftovers in the refrigerator.
- When ready to serve, remove the cake from the fridge and let it sit at room temperature for at least 20 minutes for easier slicing.
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