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Archive for August, 2009

Chocolate Ganache Cake

Yesterday was Sunshine’s 14th Birthday!  As usual, she asked for the infamous Chocolate Ganache Cake.  This is truly an excellent cake – way back when, when I used to have a cake business – this was my most popular seller, either whole or by the slice at Farmer’s Markets or Festivals.

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Here is the recipe for the cake:

2 5/8 Cups Sans Gluten, SVP! Flour Blend         1 1/8 tsp. Salt

2 1/4 tsp. Baking Soda                                                        1 1/2 tsp. Xanthan Gum

1 Cup Cocoa                                                                            2 1/4 Cups Sugar

3/4 Cups Shortening                                                           1 1/2 tsp. Vanilla

3 Eggs                                                                                            2  1/4 Cups Buttermilk

 

1. Pre-heat oven to 350° and lightly spray one 10-inch round springform baking pan.

2. In large mixer bowl, sift together Flour Blend, Salt, Baking Soda, Xanthan Gum, Cocoa and Sugar.

3. Add Shortening, Vanilla, Eggs, and Buttermilk.

4. Beat at low speed for one minute.  Scrape sides and then beat on medium for one minute longer.

5. Pour batter into prepared pan.  To get the cake to turn out really perfectly for slicing and icing, after pouring the batter into the springform pan, wrap a damp towel around the sides of the pan.  This will keep the sides of the cake from baking faster than the center so you don’t end up with a high mound in the middle.   Bake for 1 hour 20 minutes, until cake springs back when lightly touched in center, or cake tester comes out clean.

6.  Cool for 10 minutes, then remove sides of springform pan and cool completely.

Now for the tricky part, getting that Ganache icing poured over the top and sides of each piece of cake.

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1.  Using a serrated knife, cut the cake into 12 even pieces.  Spread a piece of wax paper on the counter and flatten 12 paper muffin liners.

2.  In a double boiler, melt 10 oz. semi-sweet chocolate with 1 1/4 Cups whipping cream.  Add 2 Tbsp. rum.

3.  Hold each slice of cake over the double boiler on a cake server, using a ladle, spoon hot ganache icing over the cake and let it drip down the sides.  Keep spooning until the top and sides are completely covered.  Carefully place the slice of cake on the wax paper to cool and repeat with the remaining slices of cake.

4.  Once the chocolate has cooled and set, pick up each slice of cake (I use an off-set spatula to do this) and place it on the muffin paper, so that the paper comes up the sides just slightly.  Place the pieces of cake on a cake plate or stand. 

5.  Decorate as desired.

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