Chocolate Ganache cake (with vanilla buttercream filling and sprinkles)

Who can resist this moist, chocolate cake 

with its rich chocolate ganache

and with its

delicious vanilla buttercream??

No one, i think

In this recipe i'm using a pastry bag and a star tip nozzle to decorate the cake,

well if you don't have one you may tip off the corner of a zip lock bag and

 fill in your buttercream, that's it :) no worries

you can decorate it according to your choice,

 feel free to garnish your cake with whatever toppings or sprinkles you like J

Chocolate Cake

200 g cake flour/ self-raising flour

(in case you don't have that type of flour, you may 

use plain flour and add baking powder, that will be same)

175 g unsalted butter (room temperature)

180 g sugar

a pinch of salt (no need to add if you

are using salted butter)

3 tbsp cocoa powder

4 eggs

1 tsp pure vanilla extract

Preheat your oven to 180 degrees celcius, grease your cake pan

with melted butter, or baking spray

Cream the butter and sugar until light and fluffy (you may use an

electric mixer or a wooden spoon).

Add eggs one by one and continue to mix until

 you get a sort of liquidy batter.

Add the vanilla extract, and mix 

Sift the flour and cocoa powder to avoid lumps

Add the sifted flour and cocoa powder to the mixture

Mix well until smooth and well incorporated

Pour your chocolate cake batter in a well greased cake pan

Bake for 30-40 min or until 

golden brown (place a knife or a clean toothpick in the middle to

 check whether its done or not)

Place it on a wire rack to cool

Vanilla Buttercream Filling

1 cup unsalted butter (room temperature)

3 cups sifted icing sugar

1 ½ tsp vanilla

3-4 tbsp milk

In a medium bowl, mix powdered sugar and butter 

with spoon or electric mixer. Stir in vanilla,

gradually pour the milk, until desired consistency is obtained.

 If frosting is too thick, 

beat in more milk, a few drops at a time. If frosting becomes too

 thin, beat in a small amount of powdered sugar.

Chocolate Ganache

150 g chocolate

110 g double cream

In a saucepan, heat the double cream, stir continuously

 so as it does not burn, turn off the heat

Add the chocolate, and mix with a wooden spoon until all the

chocolate is melted properly (don't use a whisk because it will 

incorporate air into the mixture which you don't want).

let it cool

Cut the cake in two layers, add the buttercream frosting

generously in between and place the other layer of cake on top

Crumb coat, that is cover the whole cake with a thin layer of 

buttercream.

Put it in the freezer for about 5-10 min until the buttercream

hardens a bit.

place your cake on a wire rack 

with a large bowl,

 underneath to hold the dripping chocolate.

Pour the chocolate ganache on top of the cake, let it drip 

until it covers the entire cake (you can use a spatula to spread the ganache)

Refrigerate the cake for about 20-30 min until the ganache sets

Decorate as per your wish with buttercream frosting.

In my Case I've done rose swirls all around the cake

 using a star tip nozzle

Add sprinkles all over the cake to decorate

Treat yourself with a big slice and enjoy J

I admit it takes a bit of time, but it's worth the effort

until then, 

Happy Cooking