I’ve made chocolate cake a hundred times, and I’ve shared at least two different recipes here. But, when a special lady (read: my grandma) requests a chocolate cake for her 80th birthday, you don’t just reuse an old recipe. You experiment, you mix things together, and you create the ULTIMATE chocolate cake. Deep, dark chocolate cake (with chocolate chips), fluffy vanilla frosting, and thick, velvety chocolate ganache. Behold.
Chocolate Cake for Grandma
Cake: I used this recipe because I love it. This one also works well, without the toffee bits.
1 cup butter
5 cups icing sugar
1 tsp vanilla
about 4 tablespoons milk
2/3 cup chocolate chips for middle layer
In the bowl of a mixer, beat the butter until light and fluffy. Add vanilla, and mix well. Add the icing sugar about 1/2 cup at a time, and scrape down the bowl every cup or so. Add the milk a teaspoon at a time, until its smooth. Add more milk for thinner frosting, more icing sugar for thicker frosting.
1 cup heavy cream
1/4 cup butter
1 cup semi-sweet chocolate chips
In a saucepan, heat the cream and butter until fully melted and just bubbling around the edges (not a full boil). Put the chocolate chips in a heat-proof bowl, and pour the hot cream over top, whisking until the chocolate is fully melted. Let this cool until it thickens up a fair amount.
Trim the cake layers so the tops are flat (eat the excess). Spread a thick layer of frosting between the layers, sprinkle with chocolate chips. Set the second layer on top, and frost the whole thing with the remaining frosting. Put in the fridge to set.
Once the frosting has chilled, pour the ganache over the top of the cake. To get ‘artsy’ dribbles down the sides, pour into the centre of the cake, and keep pouring until the ganache cascades