Three-Layer Chocolate Ganache Cake

This decadent triple-layer beauty is pure chocolate indulgence.

—Kathleen Smith, Overland, MO

PREP: 30 MIN. • BAKE: 30 MIN. + CHILLING • MAKES: 16 SERVINGS

• 4 cups all-purpose flour
• 2 ¼ cups sugar
• ¾ cup baking cocoa
• 4 tsp. baking soda
• 2 ¼ cups mayonnaise
• 2 ¼ cups brewed coffee. cold
• 1 ½ tsp. vanilla extract

FILLING

• 1 cup sugar
• 2 Tbsp. cornstarch
• 1 cup 2% milk
• 2 tsp. vanilla extract
• 1 cup butter, softened
• ¾ cup miniature semisweet chocolate chips

GANACHE

• 8 oz. semisweet chocolate, chopped
• 2 cups heavy whipping cream
• 1 tsp. vanilla extract

GLAZE

• 8 oz. semisweet chocolate, chopped
• ¾ cup heavy whipping cream
• ¼ cup butter, cubed

1. 1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in the pans for 10 minutes before removing to wire racks; remove paper. Cool completely.
2. 2. For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in the chocolate chips.
3. 3. For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat).
4. 4. Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with the remaining cake layer. Frost top and sides of the cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over the sides. Refrigerate at least 2 hours before serving.

1 SLICE: 970 cal., 65g fat (30g sat. fat), 88mg chol., 607mg sod., 81g carb. (53g sugars, 3g fiber), 8g pro.