A Sarcastic Appetite


Mocha Cake with Chocolate Ganache
September 27, 2010, 10:56 pm
Filed under: Uncategorized

Sunday afternoons I tend to get a little buzz about getting into the kitchen….once the day’s mostly over, that is. I might lie around for the first 8 hours, but come 4 or 5 o’clock, I’ll think nothing of throwing something together that might take several hours to complete. This was no exception, though at least I can blame my late start on a leisurely return from a weekend away in Philadelphia, and not on gripping re-runs of House Hunters.

It’s not a complicated recipe, but like all cakes, it just takes a little while. Wait for the butter to soften! Let the eggs come to room temperature! Stop eating the chocolate chips! Don’t touch the cake until it’s cool! Ultimately, the cake didn’t get frosted until about 11 pm, at which point I threw it in the fridge – thankfully without it sliding into my lap. I finally tried it the next day…and it’s amazing. It’s mocha without being overbearing about it, and the chocolate ganache is really quite tasty. There is only enough frosting to do the middle and the top, and let it slip down the sides only a bit, but I’m pleased to be able to admit that’s not a bad thing. The cake is so good, you won’t miss having it frosted all the way around.

Mocha Cake with Chocolate Ganache

Adapted from Martha Stewart’s Cupcakes. Makes 1 9″ cake.

2 1/4 c. cake flour, not self rising

2 tbsp. unsweetened Dutch-process cocoa

1 stick salted butter, softened

1 1/2 c. dark brown sugar, packed

2 large eggs, room temperature

1 tsp. vanilla extract

1 1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sour cream, room temperature

3/4 c. freshly brewed coffee

1 tbsp. instant coffee

Preheat oven to 325°. Butter and flour a 9″ cake pan. Whisk together flour and cocoa in a small bowl. In a large bowl, beat the butter. Beat in the brown sugar and eggs until light and fluffy. Add the vanilla, baking soda and salt, and beat to combine.

Add flour mixture in 3 batches, alternating with 2 additions of sour cream, and beating until just combined each time. Mix the instant coffee into the brewed coffee; add to the batter, and beat until just smooth. Pour into cake pan and bake, about 45-50 minutes, until a tester comes out clean. Cool completely, then cut in half horizontally and frost with chocolate ganache.

Chocolate Ganache

Makes about 4 cups.

2 1/3 c. heavy cream

1/4 c. cornstarch

1 lb. semisweet chocolate chips

Heat the cream and cornstarch just to a simmer. Put the chocolate in a large heatproof bowl; pour the cream mixture over and let stand without stirring, about ten minutes. Then stir until combined completely. Refrigerate (or freeze, if you’re in a hurry), stirring every 10 minutes or so until proper frosting consistency is reached. Makes enough to frost the middle and the top, though not really the sides; in this case, the cake is so rich it’s not a problem. Keep the frosted cake in the fridge to hold the frosting set, but bring it up to room temperature before you want to serve it.

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1 Comment so far
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Yummmm
This recipe looks incredible. The addition of Kahlua with the coffee in the cake, would be delectable. (And added in the final stage of ganache making, mmmhmm) Also, the cornstarch isn’t necessary for the ganache- I’ve tried some very good (but possibly not so sturdy) recipes without.

You should come check out some of the gluten free delights at Tu-Lu’s Gluten Free Bakery (along with 15 other restaurants) on the East Village Eats Tour! Saturday, October 23rd…for more info check out our site http://www.fabnyc.org/eastvillageats.php

Comment by Larissa




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