Love Goddess Chocolate Cake Recipe

Directions

Cake:
1. 1. Preheat the oven to 350 ° F and place an oven rack in the lowest position. Remember to calibrate your oven...see my tip below.
2. 2. Generously butter (about 1 tbsp) and flour three (8") round cake pans, tapping out any excess flour.
3. 3. Place the contents of the cocoa bag in a medium bowl and set aside.
4. 4. Bring 1 ¼ cups water to a boil in a small saucepan.
5. 5. Remove from heat and whisk into the cocoa mixture until smooth. Set aside to cool until needed.
6. 6. In the bowl of an electric mixer fitted with the paddle attachment, cream the 1 ½ sticks butter, 3 eggs, 1 ½ tsp vanilla extract and contents of the sugar bag and on medium-high until light and fluffy, about 3-4 minutes.
7. 7. On low, alternate the contents of the cake mix bag in thirds with the liquid cocoa mixture, starting and ending with the cake mix. Mix only until combined, about 2 minutes.
8. 8. Scrape the bowl with a spatula to make sure everything is combined.
9. 9. Divide the batter equally between the three prepared pans, filling about halfway.
10. 10. Bake 20-23 minutes or until the top is firm to the touch and a toothpick inserted just off center comes out clean.
11. 11. Remove pans from the oven and let rest 10 minutes on a wire rack before turning out to cool completely for 30-45 additional minutes.

Whipped Cream Frosting:
1. 1. Combine 3 cups heavy whipping cream and ⅔ cup powdered sugar in the bowl of an electric mixer fitted with the whisk attachment.
2. 2. Mix on medium speed until firm peaks form, about 2-3 minutes.

Assembly:
1. 1. Place your first layer bottom side up on a cake dish.
2. 2. Using a metal spatula spread about ¼ of the whipped cream (or frosting) on the cake surface, leaving about ½" border about the perimeter. Repeat for the remaining layers and spread remaining whipped cream over the top and sides of cake.
3. 3. Garnish with organic rose petals (optional).
4. 4. Store the cake in the refrigerator for up to 2 days.
5. 5. Before serving, let the cake come to room temperature.

Chocolate Ganache Frosting (Optional):
1. 1. Place the chocolate pieces in a large bowl and set aside until needed.
2. 2. In a medium saucepan, heat 1 ½ cups of the cream over medium high.
3. 3. You want a slight boil-bubbles along the edge of the pan-but keep an eye on it as it will boil up quickly.
4. 4. Pour the hot cream over the chocolate and whisk the mixture until smooth.
5. 5. Add the remaining ½: cup of cold cream and whisk to combine. Allow the ganache to sit on the counter overnight until it sets up to a firm, glossy consistency.
6. 6. To speed things up, transfer the bowl to the freezer and whisk every 4-5 minutes so that it cools evenly and is smooth.
7. 7. The ganache should be set (thick, like a heavy pudding) in about 30 minutes.
8. This recipe makes enough ganache to fill and frost the cake.

Tip:
1. Not all ovens are calibrated accurately. Your oven may run hot or cold and this could cause variation in the recipe outcome. I always confirm the temperature of my oven with a thermometer. You can buy a decent oven thermoter at a hardware store for less than $10. To ensure your thermometer is reading correctly before putting it to test in your oven, calibrate the thermometer by hanging it on the inside edge of a pan with one inch of water at full boil. Let the thermometer steam for a minute and then read it (without touching it-it's hot!). It should read as 100 ° C/212 ° F. Now you are ready to use the thermometer in your oven and bake accurately day and night. But don't forget the ultimate test for doneness is with the eye.

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