This incredibly moist chocolate cake is smothered with a creamy chocolate ganache.
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This turned out to be a great birthday cake for my son's 14th. I subbed 2 Tbsp of the veg. oil with peanut oil. There was a subtle nuttiness about it. I used the thick ganche for the crumb layer and then whipped the final coat.
When I was shopping for chocolate, I saw chile infused bitter chocolate so I suppose chile oil could be interesting, too. Or how about any of the nut oils?
Easy to make and well presented, thank you Dawn!
Thank Dawn for showing me the methods in this recipe from start to finish. Learning this recipe is helpful in the sense that similiar recipes like the Sacher Torte and Opera torte is altmost the same except additional buttercream, cake syrup and chocolate glaze. May I know will you be teaching the 2 recipes I just mentioned for chocolate lover like me?
When baking, it is usually best to bake things right away. With things like cookies etc. it is fine to bake in batches, but with cake batters it is really best to bake them as soon as you mix all of the ingredients together as there is some chemistry happening here. Ingredients will start to react immediately. As a result, if you wait an hour or so on the second batch, the batter will be very different in composition.
You'd be better off buying a second pan or baking a larger cake in a 9X12 pan, then cutting it half to layer and ice.
Just made this yesterday for my math class, and it was a hit! I did go wrong a few times though.
1. Make sure to properly chop up ALL of the chocolate for the ganache. I got lazy towards the end, and had a lot of trouble with the larger pieces that then didn't melt.
2. Don't use a baking pan that is too wide. My cake ended up with thin edges and most of the batter in the center, so I couldn't get a nice uniform coating of the edges.
3. My fridge "froze" the ganache! I didn't have enough time to let it thaw, so it ended up standing in the sun before serving, and the ganache on top thawed. It was semi-hard in the middle. People actually liked that, though, so I don't know if it's really a mistake :)
All in all, it was still just chocolate cake and everyone loved it.
This cake is the moistest cake ever. I layered it with a black cherry filling and the ganache on the outside. It was to die for. A week later it still tasted a fresh and moist as the day that I made it. Believe it. This is a winner! Thank you.
The coffee does give the cake more flavor, but it's not necessarily a strong coffee flavor. In fact, no one ever knows there is coffee in it. To make a strong cup of coffee just add more grounds to your coffee maker (if that's how you make coffee in your house). Even a weaker cup of coffee would be better than adding water.
And you are right - this cake is "so good" ! hope this helps!
I made this for my wife for Mother's Day. It was a tremendous success. The video instructions were particularly helpful for getting the ganache the right consistency and for applying the icing. A wonderful recipe all around--very well balanced sweet and richness. My daughter is already asking when we are going to make this again. Thank you!
The consistency of the ganache will depend on the type of chocolate you use. For this recipe, we used a good QUALITY 54% chocolate. If you use a chocolate with a high cocoa butter content, it will likely be more liquidy. If you haven't worked much with chocolate, for ease of use and to prevent the ganache from splitting, I wouldn't use anything higher than 64%. We have a great introductory lesson on chocolate in the Cooking School: Basics of Quality Chocolate. Also remember to let the ganache properly cool before using. It can even be whipped a bit, as shown in the video, to thicken it. Hope this helps.