Ingredients: |
Ingredients: Cake
½ cup (1 stick) plus 2 tablespoons unsalted butter, room temperature, plus more for preparing pan
½ cup plus 2 tablespoons flour, plus more for preparing pan
1 cup sugar
½ cup cocoa powder
½ cup water
½ teaspoon salt
1 ½ teaspoons baking powder
¾ teaspoon baking soda
4 eggs
Ganache
1 ½ cups whipping cream
18 ounces semisweet chocolate (squares or chips)
Assembly
Cake
2 tablespoons orange-flavored liqueur, such as Grand Marnier
Ganache
Mandarin oranges, for garnish, optional
|
Directions: |
Directions:Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.
2 Beat together the butter and sugar until light and creamy, about 4 minutes. Stir the cocoa and water together in a bowl and add to the butter mixture. Beat 7 minutes, scraping down the sides of the bowl often. Add the flour, salt, baking powder and baking soda. Beat 2 minutes longer. Add the eggs. Mix until the batter is shiny and smooth, 5 minutes, scraping down the sides of the bowl.
3 Pour the batter into the pan. Bake the cake until the center springs back when lightly touched, about 40 minutes. Invert the cake onto a wire rack to cool completely.
1 Bring the whipping cream to a simmer. Remove from the heat. Stir in the chocolate pieces until smooth.
2 Remove 1 1/2 cups of the ganache and set aside at room temperature. Refrigerate the remaining 1 cup until thick and creamy, 1 hour.
1 Split the cake into 3 horizontal layers. Drizzle the orange-flavored liqueur over each layer. Frost the layers with the chilled Ganache. Pour the remaining Ganache over the top. Garnish with the oranges. |
This recipe for Royal Sonesta Double Chocolate Cake is from