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A decadent extreme chocolate cake with dark frosting and intricate piped swirls, presented on a glass stand.
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extreme chocolate cake

Indulge in the ultimate chocolate experience with this rich, multi-layered cake. It features a moist chocolate sponge, decadent chocolate buttercream frosting, and a smooth, glossy ganache for a truly extreme dessert.
Prep Time50 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Servings: 12 servings
Author: The Bright Food

Equipment

  • Two 9-inch round cake pans
  • Double boiler
  • Large bowl
  • Wire rack
  • Large saucepan
  • Electric mixer
  • Sifter

Ingredients

For the Cake

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 6 unsweetened chocolate, chopped (1-ounce) squares
  • ½ cup unsalted butter
  • 2 ½ cups dark brown sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream
  • 1 cup water boiling

For the Frosting

  • 6 unsweetened chocolate, chopped (1-ounce) squares
  • ¼ cup unsalted butter
  • 1 egg yolk
  • 4 cups confectioners' sugar
  • 2 tablespoons vanilla extract
  • 2 tablespoons heavy cream
  • 1 softened cream cheese (8-ounce) package

For the Ganache

  • 2 cups bittersweet chocolate chips
  • 1 cup heavy cream

Instructions

  • Preheat oven to 350°F (175°C) and prepare two 9-inch pans. Sift dry ingredients together and set aside; melt 6 ounces of chocolate in a double boiler until smooth.
  • Cream butter and brown sugar, then beat in eggs, vanilla, and the cooled chocolate. Alternately beat in the flour mixture and sour cream, then stir in boiling water to form a thin batter and pour into pans.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • To make the frosting, melt 6 ounces of chocolate and let it cool. Whip butter until fluffy, beat in the egg yolk, then gradually mix in confectioners' sugar, vanilla, and cream, followed by the melted chocolate and softened cream cheese.
  • For the ganache, combine chocolate chips and heavy cream in a saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is smooth, then remove from heat.
  • To assemble, spread ganache on the bottom cake layer and refrigerate for 5 minutes to set. Spread frosting over the ganache, add the top cake layer, and frost the top and sides of the entire cake, garnishing with the remaining ganache.

Notes

Ensure the melted chocolate has cooled to lukewarm before adding it to the batter and frosting to prevent scrambling the eggs or melting the butter. For an even richer flavor, use boiling coffee instead of boiling water in the cake batter. Allowing the cake to cool completely is crucial for a clean assembly.