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"Hot" Chocolate Cake

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By Betty Crocker Kitchens
Updated Dec 31, 2012
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Treat your guests to this chocolate cake that’s topped with ganache – a chilled dessert.

"Hot" Chocolate Cake

  • Prep Time 25 min
  • Total 8 hr 15 min
  • Servings 24
  • Ingredients 18
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Ingredients

Cake

  • 1 1/2 cups sugar
  • 1 1/4 cups vegetable oil
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1/3 cup unsweetened dark baking cocoa
  • 2 teaspoons ground red pepper (cayenne)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups hot water or hot strong brewed coffee

Spicy Bittersweet Ganache

  • 10 oz bittersweet baking chocolate, chopped
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon ground red pepper (cayenne)

White Chocolate Ganache

  • 24 oz white chocolate baking bars or squares, chopped
  • 1 cup whipping cream
  • 1 tube (0.68 oz) red decorating gel

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
  • Step 
    2
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
  • Step 
    3
    Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
  • Step 
    4
    Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.

Nutrition

528 Calories
36g Total Fat
6g Protein
46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
528
Total Fat
36g
0%
Saturated Fat
16g
0%
Sodium
246mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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