Thursday, February 13, 2014

Chocolate Cake with Mocha Ganache

This one brought tears to my husband's eyes; I'm not sure if it was because my cake turned out so well or if it was because this cake is just so delicious. Maybe it was both! This would be a wonderful finish to any meal you make for the people you love.

Chocolate Cake with Mocha Ganache


For the Cake:
¼ cup flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup buttermilk, shaken
¼ cup grapeseed oil (or vegetable oil)
½ cup freshly brewed coffee
2 large eggs (room temperature)
½ teaspoon vanilla extract

For the Ganache:
1 ¼ cups heavy cream
3 tablespoons unsalted butter
3 tablespoons sugar
12 ounces semi-sweet chocolate, coarsely chopped
¼ cup hot, strong brewed coffee

Mix wet ingredients, except coffee, until blended. Blend dry ingredients. Slowly mix dry and wet ingredients together (do not over mix), then mix in coffee.

Bake at 350 degrees Fahrenheit in an 8 inch round pan for 30 – 35 minutes.

Make the ganache. Heat the heavy cream, butter, and sugar in a medium-sized saucepan over medium-high heat. Stir frequently until the sugar is dissolved and the mixture begins to boil. Put the chocolate in a large bowl and pour in the boiling cream mixture and the coffee. Set the mixture aside for 5 minutes, then stir until smooth. Cool thoroughly at room temperature (don’t be tempted to pour too soon, let it cool and set). Pour the ganache over the cake when it has thickened, but is still pourable.

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