I made this cake at work. It tastes great and different things can be done for the filling and the decoration. I spread some seedless raspberry jam on top of the ganache for the filling, then I decorated the cake by adding a raspberry on top for every slice. This cake I made was used for a buffet — cut and ready to be taken by whomever wants a slice. Make sure to let the ganache set a bit so that it’s not runny. Happy baking!

Chocolate Sour Cream Cake with Chocolate Ganache Frosting

For cake layers:

• 3/4 cup boiling water
• 1/2 cup unsweetened cocoa powder (not Dutch-process)
• 1 teaspoon instant-espresso powder
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 2 cups packed dark brown sugar
• 4 large eggs

For ganache filling and frosting:

·         1 lb unsalted butter

·         1 lb  unsweetened chocolate

·         8 eggs

·         1 tsp vanilla

·         2 cups granulated sugar

Preparation

Make cake layers:
Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.

Sift together flour, baking soda, and salt.

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.

Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.

Make ganache while cakes bake:
Put butter and chocolate in a microwave safe bowl and microwave in 3 minute intervals at 40% power until completely melted. Make sure to stir after every interval. Let cool until around 110 degrees.

In a food processor, combine eggs, vanilla, and sugar. Once completely mixed, with the food processor still on, slowly pour the chocolate mixture through the top in a steady stream. After all chocolate has been added, ganache should be thick, shiny and smooth. Let ganache set a little bit for about 15 minutes

Assemble cake:
Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer.Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.

Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake. Decorate as desired.