Monday, June 18, 2012
Chocolate Ganache Cake
This is a chocolate cake filled and frosted with chocolate ganache and modelling chocolate decorations. I tried out the chocolate ganache for the first time for this cake, it turned out very good. I followed the recipe from one of my favorite site www.joyofbaking.com which I am going to share below.
For Chocolate cake:
1 cup sugar
1 whole egg
1 cup all purpose flour
1/3 cup Hershey's unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup milk
1/2 cup boiling water
1/4 cup oil
1/2 cup mini semi-sweet chocolate morsels
For Chocolate ganache:
8 ounces semisweet chocolate (chopped)
3/4 cup heavy whipping cream
2 tbsp unsalted butter
1 tbsp vanilla essence (optional)
Heat the oven to 350 degrees F. Mix all the dry ingredients together in a large bowl. In another bowl mix eggs, milk, oil and beat well for about 2 mins. Add the dry ingredients to these wet ingredients and mix well. Then add the boiling water and stir well for another 2-3 minutes. The batter will be thin. Stir in the chocolate morsels and pour the batter into 7 inch greased and lined cake pan. Bake for around 25-30 min or until the toothpick inserted comes out clean.
For the ganache, take the chopped semisweet chocolate in a heatproof bowl. Take the heavy cream and butter in a saucepan and heat over the stove until it just begins to boil. Pour this onto the chocolate and let it sit for about 5 minutes. Then gently stir the mixture until well incorporated.DO NOT BEAT THE MIXTURE. Cover the bowl with plastic wrap and leave it on the counter overnight if you want to frost the cake so that it thickens. If it does not thicken, you may put it into the refrigerator for about 1-2 hours before frosting the cake. You can also immediately pour the ganache on the cake if you like but it is very thin and liquid; so place your cake on the wire racks and then pour the ganache over the cake.
For the modelling chocolate bows, I watched some youtube videos and followed them for decorating my cake.