February is here and love is in the air. Shops are overflowing with flowers and big boxes of chocolates. It seems as if the whole world is swathed in pink and red hues. Don’t you just love l’amour?
One of my favorite things about the Valentine season is baking up something special for my one true love (who, by the way, has one serious sweet tooth). This year I made him the richest, most decadent, ooey-gooey, chocolate ganache cake. I’d love to share it with you for you to share with someone you love…or just eat it all yourself. It’s that good.
Decadent Chocolate Ganache Cake
Prep time: 25 minutes
Start to finish time: 2 hours 15 minutes
2 1/4 cups all purpose flour or 2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup unsweetened baking cocoa
1 1/4 cups water
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 tsp baking powder
2/3 cup whipping cream
6 oz semisweet baking chocolate (chopped, chips work as well)
- Pre-heat oven to 350* F. Grease bottom and sides of two (9″) or 3 (8″) round cake pans; lightly flour.
- In a large mixing bowl, beat all the ingredients (except for those for the ganache) on low speed for 3 minutes, scraping to bowl constantly. Beat on high speed for an additional 3 minutes. Pour equal portions into pans.
- Bake for 30 to 35 minutes, or until each cake passes the toothpick test. Let cool 10 minutes. DO NOT ALLOW TO COOL COMPLETELY IN THE PANS!!! Remove from the pans and allow to cool for 1 hour.
- While the cakes are baking, heat the whipping cream in a 1 quart saucepan over low heat util hot, but not boiling.
- Add in chocolate and stir obsessively, do not let it burn (chocolate can burn quickly). Once the chocolate is melted, remove from heat. The ganache will thicken as it cools. It’s ready when it mounds slightly when dropped from a spoon.
- Spoon cooled ganache between the cake layers. Pour over the top layer and allow it to drip over the sides of the cake. Spoon as much as you like to cover the cake.
**Tip: for an extra gooey cake, pour the ganache between the cake layers whilst it is still relatively thin, allowing the cake layers to absorb the moisture. Top the rest of the cake once the ganache has thickened up a bit.
Serve warm with a scoop of homestyle vanilla ice cream and a glass of cold milk.