- make this recipe
- user reviews (3)
-
3
eggs
-
3/4
cup butter
-
3
cups all-purpose flour
-
1
tablespoon unsweetened cocoa powder
-
3/4
teaspoon salt
-
2 1/4
cups sugar
-
1
1 ounce bottle red food coloring (2 tablespoons)
-
1 1/2
teaspoons vanilla
-
1 1/2
cups buttermilk or sour milk*
-
1 1/2
teaspoons baking soda
-
1 1/2
teaspoons vinegar
-
1
recipe Mascarpone-Vanilla Bean Filling
-
1
recipe Chocolate Ganache
1. Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9x9x2-inch square cake pans.** Set pans aside. In a medium bowl, stir together flour, cocoa powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well mixed. Scrape side of bowl; beat on medium speed for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in red food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; fold into batter. Spread batter in the prepared pans.
3. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
4. If necessary, with a long serrated knife, level tops of cake layers. Place one cake layer, bottom side up, on serving platter. Spread with half of the Mascarpone-Vanilla Bean Filling. Top with second cake layer, bottom side up. Spread top with the remaining filling. Top with third layer, bottom side up. Spoon Chocolate Ganache over cake top, using a thin spatula to spread on side and top.
- Tip *TEST KITCHEN TIP To make 1-1/2 cups sour milk, place 4-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.
- Tip **TEST KITCHEN TIP If you have only one square pan, bake one layer at a time. Cool cake as directed in pan, then turn onto a wire rack. Wash and dry the pan. Grease and flour. Repeat baking each layer. Store cake batter in the refrigerator until ready to bake.
-
2
ounces chopped white baking chocolate (with cocoa butter)
-
2
tablespoons whipping cream
-
1
vanilla bean
-
1/3
cup mascarpone cheese or cream cheese, softened
-
3
tablespoons butter, softened
-
2
cups powdered sugar
In a small saucepan, combine chocolate and whipping cream. Cut a vanilla bean in half lengthwise; scrape out seeds. Stir vanilla bean seeds into chocolate mixture. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat together mascarpone cheese and butter with an electric mixer on medium speed. Gradually add white chocolate mixture, beating until fluffy. Gradually beat in powdered sugar until mixture is a thick spreading consistency.
- Servings Per Recipe 16,
- Calories 605,
- Protein (gm) 7,
- Carbohydrate (gm) 83,
- Fat, total (gm) 30,
- Cholesterol (mg) 99,
- Saturated fat (gm) 18,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 61,
- Vitamin A (IU) 632,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 358,
- Potassium (mg) 205,
- Calcium (DV %) 61,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
-
1
cup whipping cream
-
1
tablespoon light-color corn syrup
-
2 1/2
cups semisweet or dark chocolate pieces
In a medium saucepan, bring cream and corn syrup just to boiling over medium-high heat. Remove from heat. Add chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand for 15 minutes more.
- Servings Per Recipe 16,
- Calories 605,
- Protein (gm) 7,
- Carbohydrate (gm) 83,
- Fat, total (gm) 30,
- Cholesterol (mg) 99,
- Saturated fat (gm) 18,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 61,
- Vitamin A (IU) 632,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 358,
- Potassium (mg) 205,
- Calcium (DV %) 61,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Directions In a medium saucepan, bring cream and corn syrup just to boiling over medium-high heat. Remove from heat. Add chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand for 15 minutes more.
11/8/2011 10:34:21 AM Report AbuseDoes anyone else see what I see...7 hrsonlow 31/2 hrsonhigh ??? We're making icing in a crockpot.
10/21/2011 04:18:41 PM Report AbuseMade this cake for my niece's 3rd birthday, instead of covering with ganache i covered with fondant. OMG this cake was soooo delicious. Very moist and the marscapone centre was just divine. I am making another one this week because i enjoyed it so much. Definately worth making.
8/7/2011 01:34:42 AM Report Abuse