This recipe i found at www.marthastewart.com. I have tried it like a thousand times and i can't get bored of it. Every time i decide to start making this fancy cake i always end up being as enthusiastic as i was the first time i tried it. This cake aims to chocoholic persons with no fear for gaining weight....;-))))(who doesn't????)
Nonetheless, whenever i have one of this cakes on my table, i am very happy!!!!
The recipe is very simple. What you need to have are regular things everyone has in the house. More specifically you need:
You preheat oven at 175C. You start mixing in the bowl of an electric mixer butter and sugar, until light and fluffy. You start incorporating the eggs, one at a time.
In another bowl you put flour, baking powder and soda, salt, and cocoa and whisk them to get a nice brown color.. This is the time when you start adding the floured mixture in your batter, pouring 1/4 of the mixture and with the other hand pouring 1/4 of buttermilk. You do this the whole time, until both mixture and buttermilk are over. Then you put the vanilla and the melted chocolate in your batter,mix them all together and split them into two even pans.
(you might wanna put some parchment paper in both pans-to help you afterward)
You place the pans in the oven, for about 35-40 minutes, or until a toothpick is inserted and it comes out dry. Then you let your batter cool for about 20 minutes.
In the meantime you need to have prepared your Ganache-frosting, which is nothing more than:
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of Ganache. Place second cake on top, and spread remaining Ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
(recipe taken by:Martha Stewart-Chocolate Cake with Ganache Frosting)
Nonetheless, whenever i have one of this cakes on my table, i am very happy!!!!
The recipe is very simple. What you need to have are regular things everyone has in the house. More specifically you need:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)-i used Cocoa i had in my house for making chocolate drink
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs plus 2 large egg yolks, room temperature
- 6 ounces bittersweet chocolate, melted
- 1 teaspoon pure vanilla extract
- 1 cup low-fat buttermilk
You preheat oven at 175C. You start mixing in the bowl of an electric mixer butter and sugar, until light and fluffy. You start incorporating the eggs, one at a time.
In another bowl you put flour, baking powder and soda, salt, and cocoa and whisk them to get a nice brown color.. This is the time when you start adding the floured mixture in your batter, pouring 1/4 of the mixture and with the other hand pouring 1/4 of buttermilk. You do this the whole time, until both mixture and buttermilk are over. Then you put the vanilla and the melted chocolate in your batter,mix them all together and split them into two even pans.
(you might wanna put some parchment paper in both pans-to help you afterward)
You place the pans in the oven, for about 35-40 minutes, or until a toothpick is inserted and it comes out dry. Then you let your batter cool for about 20 minutes.
In the meantime you need to have prepared your Ganache-frosting, which is nothing more than:
- 2 cups of heavy milk
- 1/2 cup of powdered sugar
- pinch of salt
- about 500 gr (1 pound) bittersweet chocolate
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of Ganache. Place second cake on top, and spread remaining Ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
(recipe taken by:Martha Stewart-Chocolate Cake with Ganache Frosting)
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