It's been months since I've made a cake, so I decided to make one for Valentine's Day. I made a simple chocolate cake and filled it with whipped ganache and iced it in traditional vanilla butttercream. Can we say decadence?!
For the cake I used my favorite Hershey's Perfectly Chocolate Cake.
Whipped Ganache Cake Filling
Source: Martha Stewart
16 oz. semi sweet chocolate, chopped
2 1/2 cups heavy cream
*Note - I halved this recipe to fill one medium sized cake. It worked perfectly and was just enough to fill the cake with.
Place the semisweet chocolate in a large heat-proof bowl. Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.
Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.
Easy Vanilla Buttercream
Source: Food Network
*Note - I doubled this recipe which made a perfect amount to ice and decorate a medium cake.
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.