astrolab
VIP Member (Resident chef)
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever make !! The ganache and cream cheese chocolate butter cream frosting are absolutely decadent! Serve with fresh raspberries, if desired...
Serve.... 14/16
Ingredients
CAKE:
280 g all-purpose flour
9 g baking soda
3 g salt
180 g unsweetened chocolate, chopped
120 g unsalted butter
550 g dark brown sugar
3 eggs
20 ml vanilla extract
230 g sour cream
235 ml water
FROSTING:
180 g unsweetened chocolate, chopped
55 g unsalted butter
1 egg yolk
500 g confectioners' sugar
30 ml vanilla extract
30 ml heavy cream
230 g cream cheese, softened
GANACHE
Ganache is a rich mixture of chocolate and cream used for a frosting or filling.)
350 g bittersweet chocolate chips
240 ml heavy cream
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make the Chocolate Butter cream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
5. Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
6. Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with butter cream, and garnish with more ganache.
Serve.... 14/16
Ingredients
CAKE:
280 g all-purpose flour
9 g baking soda
3 g salt
180 g unsweetened chocolate, chopped
120 g unsalted butter
550 g dark brown sugar
3 eggs
20 ml vanilla extract
230 g sour cream
235 ml water
FROSTING:
180 g unsweetened chocolate, chopped
55 g unsalted butter
1 egg yolk
500 g confectioners' sugar
30 ml vanilla extract
30 ml heavy cream
230 g cream cheese, softened
GANACHE
Ganache is a rich mixture of chocolate and cream used for a frosting or filling.)350 g bittersweet chocolate chips
240 ml heavy cream
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make the Chocolate Butter cream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
5. Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
6. Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with butter cream, and garnish with more ganache.
