Description
A show-stopping chocolate cake with jungle cream filling and glossy ganache, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (preferably dark)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 8 oz dark chocolate (70% cocoa)
- 1 cup heavy cream
- 1 cup coconut milk (or cream)
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 tbsp rum (optional)
- Edible gold dust
- Shaved dark chocolate
- Fresh edible flowers (optional)
- Chocolate curls or leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and ginger.
- Add eggs, buttermilk, vegetable oil, and vanilla extract to dry ingredients. Mix until smooth.
- Gradually add boiling water, mixing continuously. The batter will be thin.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans before transferring to wire racks.
- For the ganache, heat heavy cream in a saucepan until it simmers. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth.
- For the jungle cream filling, whisk coconut milk, mascarpone cheese, powdered sugar, vanilla extract, and rum (if using) until smooth.
- Once cakes have cooled, slice each cake in half to create four layers. Place the first layer on a serving platter, spread jungle cream filling on top, and repeat with the next two layers.
- Add the final layer and pour chocolate ganache over the top, letting it drip down the sides.
- Sprinkle edible gold dust and garnish with shaved chocolate, chocolate curls, or edible flowers.
Notes
Serve with vanilla ice cream or whipped cream for an added treat. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
Keywords: chocolate cake, dessert, ganache, celebration cake, jungle cream