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Chocolate Ganache CakeI just recently made this cake for my husband, Tony's birthday, and it was a winner! Thought you might enjoy this recipe I found in Ina Garten's book: "Ina Garten Barefoot Contessa Parties: Ideas and Recipes for Easy Parties That are Really Fun!"
This is a quote from her book:
"This foolproof recipe comes from Devon Fredericks and Susan Costner, who wrote the first Loaves and Fishes Cookbook in 1978. You can make this fabulous cake up to a week in advance. Wrap it tightly with plastic wrap and refrigerate. Glaze it the day you serve it. We've made this cake into everything from bite-sized cupcakes to wedding cakes for 600 people."
Makes one 8 inch cake that is a showpiece!
Ingredients:
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
- 4 extra-large eggs at room temperature
- 16-ounce can Hershey's chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
For the Ganache:
- ½ cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1 teaspoon instant coffee granules
Decoration:
- Candied violets or edible gold leaf, for decoration (optional). There are other varieties of decorations as well.
Directions:
- Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 50 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.
- Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
This is an excellent cake for any occasion. There are plenty of options for toppings. It is simple to make and your guests will think this was made by a professional. And it was, YOU!
Enjoy!
Copyright © 2008-2015 Nancy Panettiere
Reader Comments...
| 2009-01-19 10:22:12 "Super recipe from a most super person." - helen |
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