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Chocolate layer cake with caramel ganache - 4/21/12

This cake has a soft and light texture that transform into a full flavored chocolate fudge!  I brushed the cake with freshly orange juice to make it moist.  The combination of dark bitter chocolate combine with the sweetness of the caramel sauce result into a flavorful ganache.  Tonight I am attending a double birthday celebration party and I made this cake for this special occasion.  The first cake is a raspberry swirl cheesecake so I thought the 2nd cake should be a chocolate to please everyone.

I don't have a lot of experience in piping cake so I decided to pipe something fairly easily and I added a few candied walnuts on top of the cake.

 

Close look at the cake.

 

I was just a hot day and we had to drive to Castro Valley for this party.  Noticed that my happy birthday sign made with white chocolate was melting a bit in the car...But fortunately it was still acceptable.

I forgot to bring candles to the party so we used tealight candle...

Preparation work..

For the cake

1/2 cup unsweeted cocoa powder

1/2 cup boiling water

2 large eggs at room temperature

3 tablespoons water

1 1/2 teaspoons pure vanilla extract

1 1/2 cups + 1 tablespoon cake flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter

2 tablespoons canola oil

For the caramel ganache

5 ounces 90% cacao chocolate, chopped

3/4 cup sugar

3 tablespoons water

1 1/2 cups heavy cream, heated

1 1/2 tablespoons unsalted butter

1 teaspoon vanilla extract

 

Equipment:

1- 9 by 2 inch round cake pan

cake strip

 

 

In a small bowl whisk in the cocoa and boiling water until smooth.

Cover with plastic and let cool to room temperature.  About 30 minutes

 

In another bowl whisk the eggs, the 3 tablespoons of water, and the vanilla just until lightly combined.  Set aside,

In a bowl of stand mixer fitted with a paddle mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.  Add the butter, and oil and keep mixing.

Add the cocoa mixture...

On low speed keep mixing for 30 seconds until the batter is just combined and then raise the speed to medium and beat for 1 1/2 minutes. Scrape down the side of the bowl.

starting on medium low speed gradually add the egg mixture in two parts.

beating on medium speed for about 30 seconds.

Add the remaining egg mixture and keep mixing until well incorporated.

Butter your mold and put a piece of parchment paper in the bottom of the pan.  Pour the batter inside the mold.

Pre-heat oven at 350degrees and bake for about 40 to 45 minutes or until a cake tester is inserted in the center of cake comes out clean.  Set aside and let it cool down. 

Refrigerate until ready.

Chop the chocolate and set aside.

Prepare the caramel: in sauce pan stir together the sugar and water and heat it until the sugar dissolves and the color turns into deep amber.

Turn off the heat and pour in the heated cream.  Be careful, the caramel will bubble up furiously  so don't stand too close.

Add the butter and the chopped chocolate..

Stir the mixture until it is smooth.

Pour the chocolate ganache in a clean bowl. allow to stand uncovered for 1 hour then cover it with plastic wrap and allow it to sit at room temperature for about 2 hours or until firm enough to spread as filling and frosting. It should be the consistency of softened butter.

In the mean time, cut the cake with a serrated knife by splitting the layer in half horizontally.

Brush the cake with freshly squeeze orange juice.

Spread a little ganache in the center of the cake and put the second layer of cake on top and spread the ganache all over the cake..

If you are using a plate, slide a few strips of paper under the cake to keep the rim of the plate clean.

Your should have some left over ganache.  Put the remaining ganache in a plastic piping bag.

 

Pipe some design on the cake and then remove the paper underneath the cake.

Refrigerate the cake until ready to serve.

Filed as: Cake/cookies; Chocolate

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