lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, July 2, 2014

Chocolate Ganache Cake

Chocolate Ganache Cake
I love chocolate cake. It is one of my most favorite desserts. I made this to take to my parents house to eat after having a crab feast. The weather had different plans for us though, it was stormy all day, so Miss F and I stayed inside. We met friends for a game of bowling, went out for baked whole fish DIY spring rolls and ended the day with chocolate cake for dessert. Miss F made the batter completely herself, it was easy for her since no mixer is needed. She has it in her head that in order to eat the dessert, you have to help make the dessert. It really is quite cute! I adapted this recipe from Fine Cooking.
Chocolate Ganache Cake

1 cup all-purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and warm
1 ¼ cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup hot water
1/3 cup cream
¾ cup chocolate chips

Position a rack in the lower third of the oven and heat the oven to 350 degrees. Grease the bottom of an 8x2- or 9x2-inch round cake pan or line it with parchment.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

In a two cup measure, add the chocolate chips and cream. Microwave for 45 seconds, stirring every 15 seconds. Stir until all the chips are melted and the ganache is smooth.

Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.
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1 comment:

Carol at Wild Goose Tea said...

You have that girl trained right---in order to eat the dessert you have to help make it. Lol. Chocolate cake is pretty much on everyone's top ten list. Sounds like the day took a right hand turn and all was well.

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