Dark-Chocolate Cake with Ganache Frosting
Prep: 45 minutes
Total: 1 1/2 hours, plus cooling
Serves 16
This dense cake offers an intense chocolate experience, complete with fudgy
frosting.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for
pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache (below)
Preheat oven to 350. 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, alternately add
flour mixture in three parts and buttermilk in two, beginning and ending
with flour mixture.
Divide batter between prepared pans; smooth tops. Bake until a toothpick
inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans
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 a serving platter.
Dark-Chocolate Ganache
Use this rich dark-chocolate ganache with our dark-chocolate cake for a
devilish indulgence. Be sure to have a glass of milk handy!
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar,
and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet
chocolate, roughly chopped, and let stand, without stirring, for 1 minute.
Whisk just until combined. Refrigerate, stirring occasionally, until
spreadable, about 1 hour.
Everday Food Oct. 2008
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
