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Chocolate Ganache Cake Recipe

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This recipe for Chocolate Ganache Cake, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dian VerColen

Category:
Category:
 

Chocolate Ganache Glaze


Ingredients:  
Ingredients:  
1 C flour
2 C sugar
cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt

2 eggs
1 C buttermilk
oil (coconut or avocado are best)
1 C hot coffee
1 tsp vanilla

Directions:
Directions:
Preheat oven to 350
Grease and flour a 9x13 or Bundt pan (see special instructions for Bundt pan)
Combine the dry ingredients in mixing bowl.
Add wet ingredients gradually, leaving the hot coffee for last (or you will curdle the buttermilk)

Note that this batter will look very runny and you will be able to pour it into the pan. It will rise a lot and will fall if disturbed so don't check it too often. The batter tastes salty with so many leavening ingredients, but don't worry. The result will be a moist, rich cake that is delicious and not too sweet.

Bundt pan will overflow as the cake rises, so I usually fill 6-7 cupcake tins with the batter before filling the cake pan. Bake the cake first with a cookie sheet on the rack below the cake rack then bake the cupcakes afterward.

Drizzle with ganache and allow it to set a while before serving. It will remain soft but not flowing.

Bake cake for 40 minutes if using 9 x 13 but test for doneness after 30 minutes if using a Bundt pan.
 

Chocolate Ganache Glaze


Ingredients:  
Ingredients:  
1 lb semi sweet chocolate chips
3/4 C heavy cream
1 tbsp unsalted butter
2 tbsp vanilla or liqueur or liquor of your choice (brandy Amaretto give excellent hints of flavor)

Directions:
Directions:
If you're shaping this into truffle centers you'll also need to add a tablespoon of invert sugar, but if you're glazing a cake you can omit it.

Melt the chocolate gently over a double boiler or a stainless steel bowl over steaming but not simmering water.
Remove from heat and whisk with butter until melted.
Add the cream and whisk/stir again until smooth and shiny.
Add the liqueur at the very end to preserve the flavor.

If your mix looks lumpy or appears to have chunks of un-melted chocolate then the chocolate has seized and you need to start over with a lower melting temperature.

Drizzle over cooled cake while ganache is still warm. Serve or refrigerate after ganache has firmed up a bit. It will remain soft like a glaze rather than like a frosting.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
My brother gave me this recipe years ago and called it, "Demon Cake" because he said it will possess you. I added the chocolate ganache and I prefer that name because the best version of this cake is as a Bundt cake drizzled with the glaze.

This cake and "Cooper's Carrot Cake" are the moistest cakes that I make.

 

 

 

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