Scotchmallow® & Bordeaux⢠Decadent Chocolate Cake Recipe
Makes 1 Cake (8ā10 Servings)Chocolate Cake Ingredients
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2 cups boiling water
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1 cup unsweetened cocoa powder
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2ā¾ cups all-purpose flourĀ
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2 teaspoons baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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ā1 cup butter, softened
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2ā¼ cups white sugar
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4 eggs (roomĀ temperature)
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1ā½ teaspoons vanilla extract
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1 lb See's Custom Mix filled withĀ See's DarkĀ Scotchmallows/MilkĀ Bordeauxā¢Ā (1/2 pound of each)
Chocolate Ganache Ingredients
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8 oz Seeās Semi Sweet Chocolate Chips
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1 cup heavy whipping cream
Chocolate Cake Instructions
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Preheat oven to 350°. Grease three 4ā6 in. round cake pans. Line with parchment.
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āIn a medium bowl, pour boiling water over cocoa, and whisk untilĀ smooth. Let mixture cool. Sift together flour, baking soda, bakingĀ powder and salt; set aside.
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āIn a large bowl, mix butter and sugar together until lightĀ andĀ fluffy. Beat in room temperature eggs one at time, then stirĀ in vanilla.
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āAdd the flour mixture alternately with the cocoa mixture intoĀ prepared pans. Spread batter evenly between them.
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āBake in preheated oven for 18-24 minutes. Allow cake to cool inĀ pans for 10 minutes.
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āRemove onto cooling rack until it reaches room temperature.
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Chocolate Ganache Instructions
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Bring heavy cream to a simmer on the stove top, stirringĀ occasionally. Just as soon as you see a simmer, remove fromĀ heat and pour over chocolate chips, swirling the bowl to makeĀ sure all chips are covered.
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āPlace lid on chocolate chips to trap the heat and let sitĀ undisturbed (no mixing) for 5 minutes.
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āRemove lid and swirl the chocolate chips with a whisk startingĀ in the center and working outward until smooth.
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āLet ganache come to room temperature. The longer ganacheĀ sits, the thicker and more of a frosting it becomes.
Assembly
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Assemble cooled cake with a thin layer of chocolate ganacheĀ between each layer and 2 chopped Dark Scotchmallows/MilkĀ Bordeaux⢠pieces (or as many as youād like).
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āApply a thin ānakedā frosting coat over entire assembled cake. Optional: Slightly heat the cooled ganache in 10-second intervals at half power in a microwave. A slightly warmed ganache makes forĀ a smooth frosting finish.)
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āUse whole, halved and quartered candy pieces to embellish top ofĀ cake. Candies can be stacked on wooden bamboo skewers andĀ placed into cake for added height and drama.
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āEnjoy!
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