Sunday, July 20, 2014

Chocolate Ganache Cake

Do you ever have an intense craving?

You know, one of those cravings that don’t go away no matter how hard you try to resist.

I did.

This morning.

I had the deepest, most intense desire for a rich chocolate cake. At first I thought that I could just ignore it like I usually do. The next thing I knew, I was on Google searching for pictures of chocolate cake. I was torturing myself. I quickly closed my browser and tried to erase the images from my mind. In the blink of an eye, I was at the kitchen counter measuring flour and cocoa powder. I caved.

Truthfully, I have no regrets whatsoever for caving. The result of my cravings was quite possibly the most sinfully delicious cake I’ve ever made. The best part is that it was also the simplest cake I’ve ever made. It only consists of two things: chocolate cake and chocolate ganache.

I’m not a chocolate addict. Usually a fun size snickers bar is all it takes for me to not need chocolate for months. But there’s just something about this cake that is irresistible. Maybe it's the ridiculously moist chocolate cake. Maybe it’s the velvety smooth chocolate ganache. Whatever it is, I know that I don’t want it to ever leave. I want this chocolate cake in my life forever…till death do us part.

Recipe Review:

Taste: There is a deep chocolate flavor from the extra brute cocoa powder I use for the cake and the E. Guittard chocolate disks I use for the ganache.
Texture: So rich and moist. The cake has a nice crumb and the ganache is so smooth.
Appearance: I wanted the cake to look a bit more rustic so I left the exterior looking extra “homemade”. The inside has four lovely layers of cake and thin layers of chocolate ganache in between. It is sheer perfection.
Level of Difficulty: This cake is very simple to make. The ganache takes a few hours to cool, but assembly is a cinch. 

Chocolate Ganache

12 ounces (1 1/2 cups) heavy cream
24 ounces (3 cups) semi sweet chocolate (I used E. Guittard, 61% cacao) 

In a medium saucepan, heat the heavy cream until just simmering. Put the chocolate in a large bowl and pour in the heavy cream. Stir the mixture until the chocolate is evenly combined and there are no lumps. Cover the bowl with plastic wrap making sure that the surface of the mixture is covered and put in the refrigerator until it has cooled to a spreadable consistency. 

Chocolate Cake
yields 2, 8-inch cakes 

2 1/4 cup all-purpose flour 
2 cups sugar 
3/4 cup cocoa powder 
2 1/2 teaspoons baking soda
2 teaspoons baking powder 
1/2 teaspoon salt 
1 1/4 cups buttermilk, room temperature 
3/4 cup brewed coffee, lukewarm
2/3 cup vegetable oil 
3 eggs, room temperature 
1 teaspoon vanilla extract 

Preheat the oven to 350°F. Prepare 2, 8-inch baking pans with cooking spray and parchment paper. Set aside.

In a medium sized bowl sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine.

In a separate bowl, mix together the buttermilk, coffee, oil, eggs and vanilla. Combine the wet ingredients into the dry ingredients and mix until just combined. 

Once mixed, divide the batter evenly among the prepared baking pans. Bake for 20-25 minutes or until a toothpick comes out clean. Don't forget to rotate the pans halfway through the baking process to ensure an evenly baked cake. Cool completely. 


Once the cake layers have cooled completely, invert them onto a cutting board and peel off the parchment. Slice of the domed tops and then divide each layer in half, leaving you with 4 thin layers. 

Place the first layer of cake on a cake board and spread a thin layer of ganache on top. Repeat with the next two layers. Once you've done that, place the last cake layer on top and spread the rest of the ganache all over the cake. Voilà!

I highly recommend you make this if you’re a chocolate addict. You will never get tired of it. If you aren’t a chocolate addict, this cake will definitely make you one. Just be sure to never share. Just this once, be gluttonous.

As always,

Happy Baking!

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