recipe from “Baking from my Home to Yours by Dorie Grenspan"
(The original recipe call for 2 X 9" pan. Thus i halves the recipe and uses one 8" round pan)
113 butter (i use margerine)
120g sugar (i use brown sugar, reduced from 165g)
1 egg yolk
1/2 tsp vanilla ( i should have use rum instead)
125ml milk (original recipe call for buttermilk)
30g cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
56g chocolate melted (optional, but i used it)
Is very straight forward
-Beat [A] until soft and creamy (beat for 2 minutes)
-Add in 1 egg, egg yolk (beat for 1 minute)
-Add in vanilla essence
-Alternate with [C] 2 part and [D] 3 part (start and end with [D]
-Fold in [E]
-Bake at 175 C for 30 min.
-Let cool completely before frosting
-Cut the cake into half (horizontally)
There are many Ganache recipe available , both from the net and books. I'm using this one as the whipping cream i bought (UHT Whipping Cream) comes in 200ml pack.
200ml Whipping Cream
200g Dark Chocolate Finely Chopped
2 Tbs Icing Sugar
Method for Ganache
-Boil Whipping Cream until hot
-Pour unto chopped chocolate, stir until completely melt
-Whisk until achieve desired thick consistency
-Add 2 Tbs Icing sugar and continue whisk.
-Pour to cool cake and refrigerated until set (2 hours)
VerdictThe cake is so chocolaty.. a real indulgence!
I like my cake to be serve at room temperature, where the chocolate melts a little