Today is “chocolate cake day”. Celebrate with this extravagant version of a favorite treat.
This gorgeously rich chocolate cake is a snap to make. It is extremely moist and has a lovely texture. You require nothing but a balloon whisk, two good sized mixing bowls and either two 9 inch cake pans or a 9 by 13 inch pan. You can serve it with or without frosting. Just add a big scoop of ice cream.
The frosting for this cake is the ultimate chocolate cake frosting – ganache. It contains no icing sugar – simply chocolate and whipping cream, with a little butter and a touch of corn syrup. Ganache is the sublime concoction that is used to make chocolate truffles. Whipped into gentle peaks it almost doubles in volume. Or you can just pour it over your cakes. Use any type of semi-sweet chocolate for ganache – except chocolate chips.
If you are a neophyte at baking remember baking is science. In this recipe the combination of baking soda and baking powder is required as a leavening because the cocoa is an alkaline mixture. Baking soda is required when there is a high alkaline presence. Amounts must be precise – too much baking soda or baking powder and your cake will fall.
The recipe awaits you at MRS BUTTERFINGERS.