A delightful dessert that is a magical combination of layers featuring a fluffy sponge cake, rich chocolate ganache, and sweet cream cheese frosting.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
¼ cup heavy cream (optional)
1 cup semi-sweet chocolate chips
½ cup heavy cream
Instructions
Preheat your oven: Set your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Prepare the cake batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. Add the softened butter, milk, eggs, vanilla extract, and almond extract. Beat until smooth.
Divide the batter: Evenly distribute the batter into the prepared cake pans, smoothing the tops.
Bake the cakes: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the cream cheese frosting: Beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until well blended.
Prepare the chocolate ganache: Heat the heavy cream until it simmers, remove from heat and add the chocolate chips, stirring until melted.
Layer the cake: Place one layer on a serving platter and spread a layer of cream cheese frosting. Repeat with the second layer, then add the third layer and frost the top and sides.
Drizzle the ganache: Pour the chocolate ganache over the top of the frosted cake.
Chill and serve: Refrigerate the cake for at least 30 minutes to set the frosting and ganache.
