Sunday, November 20, 2016

Chocolate Ganache Bundt Cake...

It was my youngest son's birthday this weekend! When asked what he wanted to eat at his family party he shouted out ChoCoLate! So chocolate cake it was, but one that would satisfy both kids and adults. And I had the perfect chocolate cake recipe that baked up nicely in a pretty bundt pan. Store-bought icing or frosting just wouldn't do for this lovely, so whipping up a simple delicious ganache was in order, and it poured on divinely. Bespeckled with his favourite of all favourite chocolate candies and we were on our way to chocolate cake heaven!

Chocolate Layer Cake (cake recipe adapted by Canadian Living)
Makes about 12 servings

Chocolate Cake:
1 cup butter, softened
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. each baking powder and baking soda
1/4 tsp. salt
1-1/2 cups buttermilk (combine 3 Tbsp. white vinegar in 1-1/4 cups whole milk- let sit five minutes)

Chocolate Ganache:
125 g (4 oz.) semi-sweet chocolate, chopped
1/2 cup whipping cream

Grease bundt cake pan OR/ Grease two 8-inch (2L) spring-form pans or two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making three additions of dry ingredients and two of buttermilk. Spoon into prepared pan(s), smoothing tops.

What's better than making a cake with your kids? Oh what fun!

Mix over a sifter to loosen any clumps in the flour or cocoa, and to combine well.

Bake in centre of 350°F oven for 45 to 50 minutes in bundt pan, OR/ 30 to 35 minutes in round cake pans or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. For the latter, cut each cake horizontally into two layers. (Make-Ahead: Wrap layers separately in plastic wrap and refrigerate for up to one day or overwrap with heavy-duty foil and freeze for up to two weeks.)

All smiles! Getting ready for the big bake!

When making chocolate ganache to glaze or fill layered cake, use a 1:1 ratio with chocolate and heavy cream (tips as per

  1. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream-  it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
  2. Add the chocolate: Scoop the chopped chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  3. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  4. Cool the ganache: Cool the ganache. If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry. I whipped for two minutes until slightly fluffy for a thicker glaze.

The cake broke a bit when removing from bundt pan. But nothing ganache won't cover up :D

Chocolate ganache ladled over for that drool-worthy drippy look and touched up cracked spots! 
Moist, smooth and decadent!

And the final kiddie touch-- a rainbow of Smarties!

Happiness runs in a circular motion... 

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