Ganache Filled Decadence – To Die For Chocolate Cake
Bittersweet Chocolate (about six ounces of the very best you can afford), four teaspoons sugar (if you must), and two cups heavy cream create the most delectible ganache. In a heavy sauce pan, heat the cream and sugar until is simmers gently over low heat. Pour over chocolate in a med-sized bowl and stir gently until the chocolate melts. Let stand for about 15 minutes, until all chocolate is melted. Stir gently until perfectly smooth, cool. Chill overnight, to very cold temperature to prevent it from curdling when whipped.
When ready to assemble cake, whip ganache until it’s stiff enough to hold shape. (DO NOT OVER WHIP.)
Spread ganache immediately on cake. It firms as it sits.
Keep Cake CHILLED.
And that, my friends, is just the filling. The cake is yet to come…
- Melt six ounces unsweetened baking chocolate.
- Mix two cups flour, one teaspoon baking soda, and one teaspoon baking powder in a large mixing bowl.
- Disolve two tablespoons instant coffee in two tablespoons very hot water.
- Add water to make one and a half cups liquid.
- In large mixer bowl, beat two cups sugar, one cup butter, and one tablespoon vanilla until creamy.
- Add three eggs and beat, one at a time.
- Stir in melted chocolate.
- Add in while continuing to stir, the flour mixture and the coffee.
- Pour into a prepared bundt or baking pan.
- Bake at 350 degrees for one hour or until center tests done.
- Cool 30 minutes and remove from pan to rack to cool.
- Cool completely before filling with Ganache. (Must be icy cold or ganache will melt.)
To fill a bundt cake, simply cut off a slice of cake about one inch thick from bottom of pan, scoup out bundt cake to leave about a one inch border of cake all around. Fill with ganache and replace slice. Place on serving platter and keep chilled. Glaze with melted chocolate drizzled over top.
To fill a sheet cake, simply slice the cake in half and layer filling and cake together. This may be used to fill a pound cake, by slicing in thin layers and filling individual layers. Keep this cake very cold and serve chilled.
Additional ingredients may be added. In a pound cake, I like to layer in almond slivers or slices or other nuts. Finely chopped apricots are also a nice addition to this desert. Raspberries add a delicate sweetness, as does very cold whipped cream.
2 Responses to “Ganache Filled Decadence – To Die For Chocolate Cake”
June 25th, 2008 at 1:50 am
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June 25th, 2008 at 1:53 am
YUM! This sounds delicious, bring me some!
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