Ingredients Jump to Instructions ↓

  1. Cake :

  2. 3 cups packed brown sugar

  3. 3/4 cup canola oil

  4. 3 egg s

  5. 2/3 cups flour

  6. 1/4 teaspoons baking powder

  7. 1/4 teaspoons baking soda

  8. 1/2 teaspoons salt

  9. 1 tablespoon vanilla extract

  10. 1/2 cups milk

  11. 1/2 cups water

  12. 1/8 cups cocoa powder

  13. Frosting :

  14. 1/2 pounds sweet butter , soft

  15. 3 cups sifted powdered sugar

  16. 2 tablespoons vanilla extract

  17. 1 pinch salt

  18. Ganache:

  19. 1/4 cups semisweet chocolate chips

  20. 3/4 tablespoon light corn syrup

  21. 3/4 cup heavy cream

Instructions Jump to Ingredients ↑

  1. To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.

  2. In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

  3. In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

  4. To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.

  5. To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.

  6. Serve the cake cold or allow it to come to room temperature before serving.


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