Wednesday, January 29, 2014

Dark Choffy Ganache Cake

I wanted to make something extra chocolaty for Valentine's Day this year and this takes the cake! I found the original recipe here, but I made some alterations.

Professional photo found here

This is my cake.

3 layers of pure decadence.

Seriously - it was AMAZING!

Dark Choffy Ganache Cake
6oz bittersweet chocolate, chopped
1 1/2 cups hot brewed Choffy
4 eggs
3 cups sugar
3/4 cup canola oil
2 tsp vanilla extract
2 1/2 cups flour
1 cup baking cocoa
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
1 1/2 cups buttermilk

Ganache Frosting:
16oz bittersweet chocolate, chopped
2 cups heavy whipping cream
5 tsp light corn syrup

Preheat oven to 325°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.
Place chocolate in a small bowl. Pour hot Choffy over chocolate; stir with a whisk until smooth. Cool slightly.
In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
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. Yield: 24 servings.
Prepare cake as directed, using twelve paper-lined muffin cups and two greased and parchment-lined 8-in.-square baking pans. Fill muffin cups three-fourths full; bake at 375° for 15-17 minutes or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to 325°; bake cake layers as directed. Yield: One 2-layered cake and 1 dozen cupcakes (24 servings). Print Friendly and PDF Pin It

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