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Рецепт Chocolate Ganache Cake
by Global Cookbook

Chocolate Ganache Cake
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Ингредиенты

  • CAKE LAYERS
  • 3/4 c. Boiling water
  • 1/2 c. Unsweetened cocoa pwdr
  • 1 tsp Instant-espresso pwdr
  • 1/2 c. Organic whole lowfat milk or possibly almond lowfat milk
  • 1 tsp Vanilla
  • 2 c. Whole wheat pastry flour
  • 1 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 2 stk (1 c.) Organic unsalted butter, softened
  • 2 c. Packed dark brown sugar
  • 4 lrg Large eggs GANACHE FILLING AND GLAZE
  • 2 1/2 c. Organic heavy cream
  • 20 ounce Bittersweet chocolate, finely minced

Инструкции

  1. MAKE CAKE LAYERS: Preheat oven to 350 degrees F. Butter 3 (7- or possibly 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or possibly parchment paper. Butter paper and dust pans with flour, knocking out excess.
  2. Whisk together water, cocoa, and expresso pwdr till smooth, then whisk in lowfat milk and vanilla.
  3. Sift together flour, baking soda, and salt.
  4. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed till fluffy, then add in Large eggs 1 at a time, beating well after each addition. Add in flour mix and cocoa mix in batches, beginning and ending with flour and mixing at low speed till just combined.
  5. Divide batter among pans (about 2 1/3 c. per pan), smoothing tops. Bake in middle of oven till a tester comes out clean, 30 to 35 min for 7-inch pans or possibly 20 to 25 min for 8-inch. Cold in pans on a rack 30 min, then invert onto racks, remove paper, and cold completely.
  6. Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-qt saucepan and remove from heat. Whisk in chocolate till smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, till thickened but spreadable, about 4 hrs. (If ganache becomes too thick, let stand at room temperature till slightly softened.) ASSENBLE CAKE: Arrange 1 layer on a cake stand or possibly plate and spread 2/3 c. ganache proportionately over it. Top with another cake layer and 2/3 c. ganache, spreading proportionately, then third cake layer. (Refrigerateganache if necessary to keep at a spreadable consistency.) Refrigeratecake till ganache filling is hard, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
  7. Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then refrigerate30 min. Spread remaining ganache proportionately over top and sides of cake.
  8. Cook's notes; Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.
  9. Ganache may be made 1 day ahead and chilled, covered. Let stand at room tem[erature 2 to 3 hrs to soften to a spreadable consistency.
  10. This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 c. ganache between layers.
  11. Assembled cake keeps, covered and chilled, 3 days.