Last week I mentioned that I was wanting to make a decadent chocolate cake, so since this is a wild card week, meaning we can make anything we want, I made, OMG-oh so good, Deep & Dark Ganache Chocolate Cake. It tasted as good as I had imagined. The icing is made of bittersweet chocolate and even though I prefer milk chocolate, I still loved this cake. It was moist and rich with a strong chocolate flavor. The pecans on the outside add a nice crunch to it.
I will confess something here, I can do many, many things, pretty well, but I am not great at anything. Of course, I wanted my cake to look as perfect as the one in the picture of the Taste of Home Magazine recipe, so to compensate for my imperfections, I just improvised a little. That is why I added the pecans to the sides of the cake. The cake looked good without the pecans, but not as good as the Taste of Home photo. By adding the pecans to the outside of the cake, all of my imperfections were covered up, and it tasted even better.
Deep & Dark Ganache Chocolate Cake
6 ounces bittersweet chocolate, chopped or chips
1 1/2 cups hot brewed coffee
3 cups sugar
3/4 cup canola oil, or vegetable oil
2 t vanilla extract
2 1/2 cups all purpose flour
1 cup baking cocoa
2 t baking soda
3/4 t baking powder
1 1/4 t salt
1 1/2 cups buttermilk
16 ounces bittersweet chocolate, chips or chopped
2 cups heavy whipping cream
5 t light corn syrup
1. Line bottom of three greased 8 inch square baking pans with parchment paper, grease or spray with non stick spray.
2. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
3. In a large bowl, beat eggs on high speed until lemon-colored. Gradually add the sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix the flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
4. Transfer to prepared pans. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
5. For Ganache Frosting, place chocolate in a large bowl. In a small saucepan, bring whipping cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
6. Let stand at room temperature to cool and thicken slightly, at least 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake).
7. Place one cake layer on a serving plate; spread with 1/3 cup ganache.
Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake. Add pecans to the sides for added crunch. Yield: 24 servings.
Two-Layered Deep & Dark Ganache Cake and Cupcakes
Prepare cake as directed, using twelve paper-lined muffin cups and 2 greased and parchment lined 8-in square baking pans. Fill muffin cups three-fourths full; bake at 375 degrees for 15-17 minutes or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to 325 degrees; bake cake layers as directed. Yield: One 2 layered cake and one dozen cupcakes (24 servings).
I used 1 tablespoon of frosting for each cupcake and after icing the cake had a lot of left over frosting, so feel free to use more on the inside layer and the top and sides.
I also had to bake the cake layers a little longer. If this happens, just add extra time on a timer and check the cakes after the added time until done.
recipe adapted from
Taste of Home
Deep & Dark Ganache Cake