Dark Chocolate Cake with Chocolate Ganache and Red Fruits
Stripes Europe | .
published: February 14, 2017
This sweet treat is worth every moment. Rich and decadent, top with sweet strawberries or tart pomegranate seeds for a pop of color and freshness.
1 3⁄4 call-purpose flour (sifted)
1 1⁄2 tbaking powder
1 1⁄2 tbaking soda
1 cvegetable oil
3⁄4 cspecial dark cocoa powder
2 tvanilla extract
8 ozsemi-sweet or bittersweet chocolate chips (at least 61% cacao)
1 cheavy cream
1 cred fruit (strawberries, raspberries, pomegranate seeds, etc.)
Yield: 10 Servings1. Preheat oven to 350˚F (175˚C) and grease two 9-inch round baking pans.2. Sift flour into a large bowl and add sugar, baking powder, baking soda, cocoa powder and salt. In a separate bowl, mix eggs, buttermilk, oil and vanilla.3. Use a sieve to sift dry ingredients into wet ingredients to keep the batter light. Mix until incorporated.4. Boil one cup of water and mix it into the batter.5. Fill pans with batter and bake for 30 to 35 minutes, or until a toothpick comes out clean at the center. Allow cakes to cool for 15 minutes.6. While cakes cool, use a serrated knife to chop and cut the chocolate into small pieces and place in a large bowl.7. Bring heavy cream briefly to a boil on medium-high heat. Pour cream over the chocolate and add salt. Do not mix chocolate and cream for at least 10 minutes to prevent the ganache from becoming grainy.8. After 10 minutes, whisk chocolate and cream together until it reaches a smooth consistency. Use a rubber spatula to catch pieces of chocolate at the bottom of the bowl.9. To glaze the cake, place a cooling rack on top of a baking sheet. Place the cakes on top of each other on the cooling rack.10. Pour hot chocolate ganache over the cake until it is completely covered. Garnish the cake with red fruits of your choice.Adapted from Triple Chocolate Torte at www.hersheys.com/recipes and Dark Chocolate Cake with Ganache Frosting at www.marthastewart.com.