Devil Chocolate Cake with delicious Chocolate Ganache Icing ~ As Life Goes On...

Mar 29, 2011

Devil Chocolate Cake with delicious Chocolate Ganache Icing

Again here it comes the word 'devil' :) Well, it means nothing except you need to skip your carb meals for the day and try to 'enjoy' the 5km run! LoL

Huh! BTW who cares? if it is delicious, just eat it! heheeeee...I'm still learning [obviously on my own] and do you care to share this marvellous choc cake with super rich ganache topping recipe with me ? it's amazing and we are using a simple less effort wet/dry mix technique *[refer mentalnote]. Happy baking cik jah! :)

*Mentalnote: Making a cake usually require us to whisk the butter & sugar until pale, light & fluffy then add in the dry ingredients, but in this recipe, what you have to do is put all the wet ingredients in 1 bowl and the dry ingredients in another bowl. Then mix them together. Something new to try :) and I LOVE IT SO MUCH as there's no more spray of powder all over the place ;)

The ingredients:

350g [2 1/3cup] self raising flour
90g [3/4cup] cocoa powder
1teaspoon bicarbonate soda
345g [1 1/5 cup] caster sugar
160g butter
2tablespoon vanilla extract
3 eggs, beaten

Methods:

1. Preheat oven 180C. Grease & line a 22cm round cake tin with baking paper.
2. Sift the flour, cocoa powder & bicarb. soda into a large bowl. Stir in the sugar until well combined

3. Combine the butter, vanilla & 250ml [1cup] water in a saucepan over medium heat.

Stir until the butter has melted

4. then add to the flour mixture & whisk until well combined.

Add the eggs & whisk until blended.

5. Spoon the mixture into the cake tin & smooth the top. Bake for 45-60minutes or until a cake skewer
inserted & comes out clean. Remove the cake from the oven and leave in the tin for 5 minutes

Here it comes the 'devil' part :)

Chocolate Ganache Icing

185ml whipping cream
200g dark chocolate, roughly chopped

To make the icing, heat the cream in a small saucepan over low heat. When bubbles are beginning to form around the edge of the saucepan, remove the pan from the heat & stir in the chocolate until melted & smooth. Add knob of butter to make it shining & glazy. Leave to stand at room temperature.