Tuesday, 9 October 2012

Dark Chocolate Ganache Cake

Image via Martha Stewart

You may or may not know but this week happens to be Chocolate week, so naturally we had to share one of our favourite chocolate cakes to celebrate. This particular recipe comes from the Martha Stewart site and can be adapted or decorated to however way you like. Here's the basics....
Dark Chocolate Cake

Serves 16 To prepare 45 mins | To cook 40-45 mins


  • 1 cup of unsalted butter, room temperature, plus more for pans.
  • 1/2 cup of unsweetened cocoa, spooned and levelled, plus more for pans.
  • 2 cups of all purpose flour (spooned and levelled) 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups light brown sugar
  • 2 large eggs plus 2 large egg yolks, room temperature 
  • 6 ounces/ 170g bitter-sweet chocolate, melted
  • 1 teaspoon pure vanilla extract 
  • 1 cup low-fat buttermilk
Chocolate Ganache

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar 
  • 1/8 teaspoon salt 
  • 1 pound/ 450g bittersweet chocolate, roughly chopped
  • In a large saucepan, bring heavy cream, confectioners sugar, and salt to boil.
  • Remove from heat, add bitter sweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute.
  • Whisk just until combined.
  • Refrigerate, stirring occasionally, until spreadable, about 1 hour. 

  • Preheat oven to 350F|180C
  • Butter two 8-inch round cake pans, dust with cocoa, tapping out excess. 
  • Line bottom of each pan with a round of parchment paper, set aside. 
  • In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt, set aside. 
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. 
  • Add eggs, and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. 
  • With mixer on low, alternatively add flour mixture in three parts and buttermilk in two, beginning and ending with flour. 
  • Divide batter between prepared pans; smooth tops. 
  • Bake for 40-45 minutes or until an inserted toothpick comes out clean from centre. 
  • Cool in pans for 15 minutes
  • Run a knife around edge of each pan,and invert cakes onto a wire rack to cool completely. 
  • Set a rimmed baking sheet upside down on a work surface. 
  • Place one cake on sheet, and spread top with 1/3 of ganache.
  • Place second cake on top, and spread remaining ganache over top and sides of cake. 
  • Using two wide metal spatulas, carefully transfer frosted cake to serving platter. 
Happy Chocolate week!



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