Bake Devil's Food Cake according to package directions (as a two-layer cake). Place cake on a cardboard circle cut the same size as the cake.
Spread stabilized whipped cream (recipe follows) between cooled cake layers. Refrigerate cake until cream is set (at least 30 minutes).
Frost with chocolate buttercream icing (recipe follows). Place cake on a cooling rack on a cookie sheet. Pour ganache over cake allowing ganache to completely cover sides. (You can put what runs off the cake back in your pan and pour it again to cover cake. (Recipes follow)
Refrigerate cake.
Chocolate Buttercream Icing
1/2 c. soft margarine
3/4 c. Crisco
6 c. sifted powdered sugar
1 c. cocoa
1 T. vanilla
5 T. water
Cream margarine and Crisco. Add powdered sugar and cocoa, vanilla and water. Beat for 5 minutes with electric mixer.
Stabilized Whipped Cream
2 c. heavy whipping cream
2 t. unflavored gelatin
8 t. cold water
1/2 c. powdered sugar
1 t. vanilla
Dissolve gelatin in cold water. Let stand until set. Place on low heat for about four minutes, cooking until dissolved. Set aside. Beat whipping cream in a large bowl with powdered sugar and vanilla. But just until it becomes thick. Pour dissolved gelatin mixture in very slowly right down into beaters in a thin stream. Beat until stiff.
Ganache
1 c. heavy whipping cream
8 oz. miniature chocolate chips
Over medium heat, let whipping cream just come to boil. Remove from heat and add chocolate chips, stirring until melted and smooth. Let set at room temperature while frosting cake.
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