Chocolate Speckled Cake
A tender and delicious Chocolate Speckled Layered Cake with the smoothest chocolate ganache buttercream
Ingredients
- 3 cups all purpose flour
- 2 ½ tsp baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 1 ¾ cup granulated sugar
- ½ cup oil canola or vegetable
- 4 egg whites
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup whole milk room temperature
- ½ cup Semi- Sweet Dark Chocolate roughly chopped
Chocolate Ganache Buttercream
- 2 cups heavy cream
- 12 oz Semisweet Dark Chocolate- chopped
- 1 1/4 cups granulated sugar
- 1 1/2 sticks unsalted butter (12 tablespoons) cut into small pieces at room temperature
Instructions
Cake
- Preheat the oven to 350°F degrees. Line 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
- In a medium bowl, combine the All Purpose flour, baking powder, salt and whisk to combine. Set aside.
- In a stand mixer fitted with a paddle attachment, combine butter, oil and sugar and beat on medium speed for 5-7 minutes until light and fluffy.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the vanilla extract and beat until combined.
- With the mixer on medium-low speed, alternate adding the dry ingredients and milk; beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and fold in chopped chocolate.
- Evenly distribute the cake batter into each prepared cake pan and bake for 32-35 minutes. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done! *Each oven varies and baking times may differ by 5-10 minutes. Check the cake for doneness after 32 minutes.
- Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
- Prepare the Chocolate Buttercream Frosting.
Chocolate Ganache Buttercream
- In a medium heat-proof bowl, combine the sugar and chocolate pieces
- In a medium saucepan, bring heavy cream to a simmer, placing the bowl of chocolate and sugar on top to slightly melt.
- Once the heavy cream is simmering, pour over the chocolate and whisk to combine. Mixture will be glossy and smooth. Stir in the vanilla, salt and butter pieces.
- Set aside to cool at room temperature for 1-2 hours or place in the refrigerator to speed up the process.
- Once cooled, add the chocolate ganache to a stand mixer fitted with a whisk or paddle attachment and whip on medium speed for 2-5 minutes or until light and fluffy.