GANACHE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
2¼ cups all-purpose flour (cake flour)
2 cups sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1½ cups milk
⅔ cup vegetable oil
2 teaspoons vanilla
3 ounces of semisweet chocolate pieces
¼ cup of whipping cream
½ cup of cream cheese, softened
¼ cup of butter, softened
½ teaspoon of vanilla
4 cups of powdered sugar
1 cup of whipping cream
12 ounces of semisweet chocolate pieces
Preheat oven to 350 degrees F. Grease and lightly flour two 9×1½-inch round cake pans; set aside.
In a very large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add milk, oil, and vanilla.
Beat with an electric mixer 2 minutes on medium.
Add eggs and beat again 2 minutes.
Divide batter evenly between the prepared pans, smoothing tops with a rubber spatula.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean.
Cool cake layers in pans on wire racks for 10 minutes.
Remove from pans and cool on racks completely.
In a pot, combine the chocolate pieces and ¼ cup whipping cream.
Cook and stir over low heat until chocolate almost melts.
Remove from heat; stir until smooth.
Cool for 15 minutes.
In a large mixing bowl beat cream cheese and butter.
Slowly add 4 cups powdered sugar, beating until well mixed.
Beat in the cooled chocolate mixture.
Chill about 30 minutes or until firm enough to spread.
To assemble: Spread cooled filling in between 2 cake layers. May have some extra depending how much you use.
In a saucepan bring cream just to boiling over medium-high heat.
Remove from heat.
Let stand for 5 minutes w/o stirring.
Then stir until smooth.
Cool for 15 minutes before using.
Once cool, pour ganache over the top of the cake.
Top with chocolate curls if desired.
Resep: Esme Slabbert
Source: Unknown, from archives