CHOCOLATE GANACHE CAKE
Ingredients Ganache
¾lb bittersweet chocolate (min 54% cocoa mass, approx 3 cups), ¾cup heavy cream (min. 33% milk fat), 140gm unsalted butter (soft)
Cake
2 ¼cups sugar, 1tsp baking powder, 1 ¾ tsp baking soda, 1 cup cocoa powder, 3 large eggs, 1tbsp vanilla extract, 10tbsp vegetable oil (half cup and 2 tablespoons), 1 ¼ cups whole milk, 1 ¼ cups strong coffee, 1 ¼tsp salt, 2 ¼ cups all-purpose flour
Method
■ Ganache: Cut the butter into small pieces and let it soften. Next, chop the chocolate into small pieces. Heat the cream over medium-high heat. Once it comes to a gentle boil, pour it over the chocolate and let sit for a few minutes. Whisk until you reach a smooth consistency. Add the butter, whisk, cover and set aside
■ Preheat your oven to 350° F (175°C) and prepare two 9 inch non-stick cake pans.
■ Cake: In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cocoa powder together. Whisk until everything is combined evenly. In a separate bowl, whisk the eggs, vanilla, and oil. Then, add the milk and cooled coffee and whisk.
■ Pour the wet ingredients into the dry ones and whisk well, making sure everything is combined evenly. Divide the batter between the two baking pans and place immediately into the oven.
Bake for approximately 40 to 45 minutes or until a wooden skewer comes out clean.
■ Remove the cakes from the oven and place onto a cooling rack for about 10 to 15 minutes. Flip the cakes onto a cooling rack, peel off the parchment and let it cool down before icing it.
■ To assemble the cake, whisk the ganache. Keep 3 tablespoons of ganache aside. If your cakes have a dome shape, slice a bit off the top to even them out. Using an offset spatula, begin icing the cake by placing a large dollop of ganache in the center and spread it around evenly. Carefully place the second cake on top, crumb-side down. Ice the top and sides of the cake with the remaining ganache and keep to set in the refrigerator for 30 minutes. Once the cake is set, melt the ganache kept aside and pour it on top of the cake and spread it evenly. Let it drip on the sides. The cake can be topped off with chocolate shards and orchids. A little gold can be sprayed along with some gold glitter to go with the festive season.