Food

It Became a Birthday Cake

The Best Chocolate Cake Ever

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I know this is most likely the least attractive photograph I have ever posted; but it perfectly captures the most remarkable chocolate cake, I have ever made. I could not believe how flawlessly the cakes came out of the pan – their shape, density, and finally taste were shockingly good, especially because it was an oh I cannot believe I do not have the right ingredients, on hand, save.

 

It was one of those glorious weekends, where you get to celebrate multiple people’s birthdays, and thus require the baking of several different cakes. I had scanned recipes from my Pillsbury The Complete Book of Baking, while in Maine, to make sure I would have what I needed in Florida – ah the best laid plans. When I started to bake the chocolate cake, I realized that I did not have what I think of as a staple, in my Florida kitchen, Baker’s Chocolate Squares. I decided to improvise, as I was running out of time, and replaced the squares with a cup of Hersey’s Cocoa powder, which I added to the dry ingredients; and as I had made a custard, for another cake, which required egg yolks, but not the egg whites, I added the three extra egg whites to the chocolate cake batter, and used butter, not margarine — perfection immerged from the oven!

 

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I love ganache, and I think this cake with a layer of custard or whipped cream, iced with ganache would leave one speechless; but as it was a birthday cake for someone who loves cream cheese frosting, I iced it according their taste.

 

 

 

Ganache

 

 

Do not be afraid to try this, you will be pleasantly surprised by how truly marvelous this “frosting” is, and how really easy to make it is. Make sure you tuck wax paper sheets, around the edge of the cake, before pouring the ganache over the cake, to capture the excess. Left over ganache will freeze well. Pillsbury calls for only one cup of chocolate, I add a little extra.

 

Ingredients:

 

Chocolate – I use 1 ½ cups of chocolate chips

1 cup of Heavy Whipping Cream – I usually buy the half and half, do not use

cream that has already been whipped, or the processed products, on the market

2 tablespoons of Butter – do not use margarine

 

Directions:

 

You will need to stand by the stove, as you make the ganache, as you do not want to burn this rich mixture. In a small sauce pan, combine chocolate and cream; stirring constantly, cook on very low heat, until chocolate melts. Remove from the stove, and add the butter, mixing butter into chocolate. Chill, for about twenty five to thirty five minutes, but check during cooling, as you want to make sure it does not thicken up too much. Remove from refrigerator, and with a wooden spoon, beat mixture and then spread over cake.

This is one cake that you do not ice the sides first, but rather poor mixture on top, and let it drip down, over the sides of cake. It creates a very beautiful and elegant cake. I do not use ganache to fill a cake. Instead, I use chocolate butter cream, and serve with raspberry sauce.



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