Six Layer Whipped Ganache filled Chocolate Cake with Dark Chocolate Cream Cheese Frosting
Ingredients
Whipped Chocolate Ganache
8ouncesquality chocolate, I used Ghirardelli 80% bars I found in the baking aisle at my grocery store.
2cupsheavy cream
Dark Chocolate Cream Cheese Frosting
8ouncebrick cream cheeseroom temperature
1/4cupunsalted butterroom temperature
2 1/2 - 3cupspowdered sugarsifted
1/2cupcocoa powderI used Hershey’s special dark
Instructions
Cake
Bake the cake in three layers using the Double Chocolate Cake recipe. Chill the cake layers in the fridge for at least 30 minutes, before you slice into 6 layers. This will help them stay together a little better while you are slicing them. The layers will be thin.
Whipped Chocolate Ganache
Coarsely chop the chocolate and transfer to a heatproof bowl.
In a small sauce pan over medium-high heat, bring the cream to a boil. Pour cream over the chopped chocolate and let stand for 5-10 minutes, or until the hot cream melts the chocolate and it begins to cool. Whisk the mixture in one direction until smooth and creamy, this may take a few minutes.
Cover the ganache and place in the fridge for about 1 hour, or until the ganache is thickened. Using an electric mixer, whip the ganache until it is fluffy and light in color. Be careful not to over whip.
Dark Chocolate Cream Cheese Frosting
In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth and creamy.
With the mixer on low, add in the cocoa powder and whip until combined. Add the powdered sugar, one cup at a time, and whip until frosting is smooth and fluffy.
Assembly
Place about a tablespoon of the ganache onto the middle of your cake stand and place your first cake layer onto the stand. Stick small pieces of parchment paper under the cake to keep extra frosting from getting on the stand. Spread about 1/2 -3/4 cup of ganache on top and spread out to, but not over the edges. Top with your second cake layer and spread about 1/2 -3/4 cup of ganache on top and spread out to, but not over the edges. Place your third layer on top and spread about 1/2 -3/4 cup of frosting on top and spread out to the edges. Layers four and five will be topped with the remaining ganache, in the same manner as able. Now place your sixth and final layer on top and spread the remaining frosting over the top and down the sides of the cake. Remove the parchment paper.
Refrigerate 1-2 hours before serving, removing from the fridge about 5 minutes before serving to make slicing easier. To get pretty slices of this cake, run the knife under hot water and wipe dry before cutting. Wipe off the knife between slices as needed. Store leftovers in the refrigerator.