Giant Chocolate Cake With Bittersweet Chocolate Ganache
a.. 2 cups flour
b.. 1 teaspoon baking soda
c.. 1 teaspoon baking powder
d.. 1/2 teaspoon salt
e.. 1 cup unsweetened cocoa powder, plus 3 tablespoon
f.. 1 cup boiling water
g.. 2 cups sugar
h.. 3 large eggs
i.. 3/4 cup unsalted butter, 1½ sticks, room temperature, cut into 1-inch
pieces
j.. 1 cup buttermilk
k.. 1 teaspoon vanilla extract
l.. 5 ounces unsweetened chocolate, chopped
m.. 1/4 cup chilled butter, 1/2 stick, cut into 1/2-inch cubes
n.. 1 teaspoon vanilla extract
o.. 3/4 cup heavy whipping cream
p.. 3/4 cup sugar
q.. edible flowers for decoration, optional
nonstick vegetable oil spray
Instructions
1.. Cake:
Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch high sides
with nonstick spray. Line bottom of pan with parchment paper round. Spray
parchment paper with nonstick spray. Dust pan with flour, tapping out excess.
Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift
cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to
blend. Using electric mixer, beat sugar and eggs in large bowl until light and
fluffy, about 2 minutes. Add butter to egg mixture and beat until blended.
Beat in cocoa mixture. Add buttermilk and vanilla; beat on low just to blend.
Add dry ingredients and beat on low just to blend. Transfer batter to
prepared pan; smooth top.
2.. Bake until tester inserted into center comes out clean, about 38 minutes.
Cool cake completely in pan on rack. (Do ahead: Can be made 1 day ahead.
Cover and let stand at room temperature.)
3.. Ganache
Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and
sugar to boil in a medium saucepan, stirring to dissolve sugar. Carefully pour
hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until
melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.
4.. Carefully invert cake onto large cake plate. Gently remove parchment
paper. Spread ganache over top and sides of cake and allow ganache to set,
about 1 hour. (Do ahead: Cake can be made 1 day ahead. Cover with cake dome
and refrigerate. Allow to come to room temperature before decorating with
flowers.)
Adapted from Gourmet
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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