Happy Canada Day!!!
Double layer chocolate cake with milk chocolate filling and Ganache glaze on the top with white chocolate scrapings and crushed hazelnuts! Rich, Moist and decadent.
YES, I am back to blogging after six months! 🙂 Took a long break for many reasons! Thank you for the love and confidence you had in me and my blog! I really appreciate it 🙂 I was asked almost every day from my friends, fellow bloggers, well wishers, followers on the status of the blog! Here I am with my recipe to celebrate the 150th birthday of Canada!
We all love chocolate cakes. However I should mention, most places these days serve very bad chocolate cake, it is not moist. If it is not moist, what is the point spending so much on it :)? So, finally I ended up making one myself which I relished for every bite 🙂 I was totally happy with the end product. It was rich.
The secret ingredients are adding coffee and buttermilk to this recipe, it gives the moist texture to it. I always prefer using oil in the cake and not butter, I don’t like the buttery taste to it. This way it will taste like chocolate and not cocoa powder.
You can also use ganache filling instead of milk chocolate filling. I initially planned so but this sounded even more rich to me 🙂 and finally yes, I was right, it was really good! Next time, will try the ganache filling. I did my own chocolate scrapings 🙂 if you notice it looks like ratatouille ! Hehehe!:D
- Unsweetened natural cocoa powder - ¾ cup
- Granulated sugar – 1 ¾ cup
- All purpose flour – 1 ¾ cup
- Baking powder – 1 tsp
- Baking soda – 2 tsp
- Salt – 1 tsp
- Brewed strong coffee – 2 cup
- Vegetable oil – ½ cup
- Vanilla extract – 1 tsp
- Eggs – 2 (large) (At room temperature)
- Heavy cream – 1 cup
- Butter – 2 tbsps
- Chocolate chips (milk) (you can us any type of chocolate ) – 1 cups
- Salt – a pinch
Milk Chocolate Filling
- Unsalted butter – 1 stick (softened to room temperature)
- Confectioners Sugar – 1 ¾ cup
- Unsweetened cocoa powder – 35 g
- Heavy cream – 2 tbsp
- Vanilla extract – ¼ tsp
- Salt – a pinch
Optional for decoration:
- Crushed hazelnuts
- (or) (and)
- Drizzle some melted white chocolate (used my own designs) on a parchment paper and placed in the freezer for decoration.
- Preheat oven to 350F degrees. Use non stick spray on two 9 inch round cake pans.
For Cake :
- In a medium sized bowl,sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set aside.
- In a large bowl, mix buttermilk, oil, room temperature eggs, and vanilla until combined. Slowly add the dry ingredients to this bowl and mix slowly until combined. Finally add the coffee , the batter might get thin which is good.
- Pour the batter into the pan for 28 - 30 minutes and wait until a toothpick is inserted and comes out clean. Allow to cool before frosting.
- Beat the butter on high speed until smooth and creamy.
- Slowly add confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter. Add the vanilla and cream, beat well till you get the right consistency to use as filling.
- Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate and whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
- Place 1 layer, flat side up, on a plate, spread the top with frosting.
- Place the second layer on top, rounded side up,appy or pour the ganache on top.
- decorate it with crushed hazelnuts, or white chocolate decorations like me
2. If you are allergic to coffee, try hot water or hot chai. You won't taste any of coffee or chai in cake anyways.
You can store this cake for 4 to 7 days.