Sunday, August 4, 2013

Chocolate Ganache Cake

For this recipe I decided to make the ganache frosting first, because it needed time to cool and become thick enough to spread. Because you need to boil the cream for the ganache, the heat takes a long time to cool. Since I was kind of in a hurry, I transferred the finished ganache into the freezer and stirred it every 20 minutes until thick. This works awesome, and would highly recommend this if making it in a time limit.

Chocolate Ganache Cake
2 cups all-purpose flour
1 1/3 cups unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
pinch of salt
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup butter or margarine, melted
1 1/3 cups milk
1 1/2 cups strong brewed coffee; not instant

1. Preheat oven to 350°F. Line two 9 inch round cake pans with parchment paper, set aside.
2. In large bowl, mix together the melted butter, vanilla, coffee, and milk. Add the eggs and mix well.
2. In medium bowl, sift together the flour, cocoa, sugar, baking powder, baking soda, and salt. Be sure to sift to get rid of the chunks from the cocoa.
3. Add the flour mixture to the butter mixture; scraping the sides, whisk slowly making sure to incorporate all ingredients. Mix until smooth and creamy.
4. Distribute the cake batter evenly between the two cake pans and bake for 25-35 minutes, or until toothpick comes out clean.
5. Let cakes cool in pans for about 10 minutes, then transfer to wire rack to cool completely.
6. Once cakes are cool, cut each cake in half, to make four layers. Transfer layers to freezer for about 1 hour, until ready to frost the cake. This way, when frosting it, the crumbs won't come off and the frosting will stick easier to the cake.

Chocolate Ganache
2 cups heavy whipping cream
2 tsp. vanilla
1/8 cup honey
2 1/4 cups semi sweet or milk chocolate chips

1. Put the chocolate chips in a large heatproof bowl, set aside.
2. In medium saucepan, heat the cream, honey, and vanilla. Bring to a boil.
3. Pour the hot cream over the chocolate chips, let sit for one minute. Slowly stir the mixture so that the chocolate chips melt.
4. Set the bowl in the freezer and stir every 20 minutes until ganache becomes thick enough to spread.
5. Take the cake layers out of the freezer and decorate as desired.


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