ScotchmallowĀ® & Bordeauxā„¢ Decadent Chocolate Cake Recipe

Makes 1 Cake (8–10 Servings)
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Chocolate Cake Ingredients

  • 2 cups boiling water

  • 1 cup unsweetened cocoa powder

  • 2 ¾ cups all-purpose flourĀ 

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ā€Œ1 cup butter, softened

  • 2 ¼ cups white sugar

  • 4 eggs (roomĀ temperature)

  • 1 ½ teaspoons vanilla extract

  • 1 lb See's Custom Mix filled withĀ See's DarkĀ Scotchmallows/MilkĀ Bordeaux™ (1/2 pound of each)

Chocolate Ganache Ingredients

  • 8 oz See’s Semi Sweet Chocolate Chips

  • 1 cup heavy whipping cream

Chocolate Cake Instructions

  1. Preheat oven to 350°. Grease three 4–6 in. round cake pans. Line with parchment.

  2. ā€ŒIn 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.

  3. ā€ŒIn a large bowl, mix butter and sugar together until lightĀ andĀ fluffy. Beat in room temperature eggs one at time, then stirĀ in vanilla.

  4. ā€ŒAdd the flour mixture alternately with the cocoa mixture intoĀ prepared pans. Spread batter evenly between them.

  5. ā€ŒBake in preheated oven for 18-24 minutes. Allow cake to cool inĀ pans for 10 minutes.

  6. ā€ŒRemove onto cooling rack until it reaches room temperature.

ā€Œ

Chocolate Ganache Instructions

  1. 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.

  2. ā€ŒPlace lid on chocolate chips to trap the heat and let sitĀ undisturbed (no mixing) for 5 minutes.

  3. ā€ŒRemove lid and swirl the chocolate chips with a whisk startingĀ in the center and working outward until smooth.

  4. ā€ŒLet ganache come to room temperature. The longer ganacheĀ sits, the thicker and more of a frosting it becomes.

Assembly

  1. Assemble cooled cake with a thin layer of chocolate ganacheĀ between each layer and 2 chopped Dark Scotchmallows/MilkĀ Bordeauxā„¢ pieces (or as many as you’d like).

  2. ā€ŒApply a thin ā€œnakedā€ 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.)

  3. ā€ŒUse 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.

  4. ā€ŒEnjoy!

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