Post by chief_cook2 on Jan 22, 2007 11:44:25 GMT -6
[Familycooking]
Recipe #197285
DELICIOUS, DECADENT, DELIGHTFUL. Use semisweet or milk Chocolate for the
ganache, depending on your liking...
Cake
4 ounces unsweetened chocolate
1 3/4 cups sugar, divided
1/2 cup water
1 2/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3 eggs
3/4 cup milk
1 teaspoon vanilla
Ganache
2 cups heavy cream
400 g semisweet chocolate or milk chocolate
1/8 teaspoon salt
1/8 cup corn syrup
Not the one? See other Triple D Fudge Cake Recipes
For Large Groups Cakes
Cake.
PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water
in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring
after 1 minute
Stir until chocolate is completely melted. Cool to lukewarm.
MIX flour, baking soda and salt; set aside.
Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer
on medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Add flour mixture alternately with the milk, beating until well blended after
each addition. Add chocolate mixture and vanilla; mix well.
Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute
or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Ganache:.
Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add
chocolate in and stir till melted and smooth.
Let cool till its the right consistency to frost.
Take half the ganache and whip it till it turns light and thick.
Place one cake layer down. Top with whipped ganache (save some ganache, dont
use all of it). Top with 2nd cake layer and crumb coat the whole cake with a
thin layer of whipped ganache. Place in fridge to set.
After it is set, pour the other half of the ganache (unwhipped ganache) over
the cake and let set inthe fridge.
I suggest you remove the cake from the fridge about 30 minutes before serving
or you are going to have a hard time cutting it and eating it.
Recipe #197285
DELICIOUS, DECADENT, DELIGHTFUL. Use semisweet or milk Chocolate for the
ganache, depending on your liking...
Cake
4 ounces unsweetened chocolate
1 3/4 cups sugar, divided
1/2 cup water
1 2/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3 eggs
3/4 cup milk
1 teaspoon vanilla
Ganache
2 cups heavy cream
400 g semisweet chocolate or milk chocolate
1/8 teaspoon salt
1/8 cup corn syrup
Not the one? See other Triple D Fudge Cake Recipes
For Large Groups Cakes
Cake.
PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water
in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring
after 1 minute
Stir until chocolate is completely melted. Cool to lukewarm.
MIX flour, baking soda and salt; set aside.
Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer
on medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Add flour mixture alternately with the milk, beating until well blended after
each addition. Add chocolate mixture and vanilla; mix well.
Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute
or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Ganache:.
Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add
chocolate in and stir till melted and smooth.
Let cool till its the right consistency to frost.
Take half the ganache and whip it till it turns light and thick.
Place one cake layer down. Top with whipped ganache (save some ganache, dont
use all of it). Top with 2nd cake layer and crumb coat the whole cake with a
thin layer of whipped ganache. Place in fridge to set.
After it is set, pour the other half of the ganache (unwhipped ganache) over
the cake and let set inthe fridge.
I suggest you remove the cake from the fridge about 30 minutes before serving
or you are going to have a hard time cutting it and eating it.