This is a great chocolate cake. And an easy chocolate cake. And a decadant chocolate cake. It eats like a cake from a pastry shop but it is so easy to make. Almost as easy at the chocolate cake my mother made when I was little. The one that had a bit of vinegar in it and was mixed in the pan it was baked in.It's easy enough for everyday but yet special enough for a grand occasion.
It's a Barefoot Contessa recipe -- but first it was a Loaves and Fishes recipe. Not Anna Pump's Loaves and Fishes but Devon Fredericks (wife of Eli Zabar) and Susan Costner's Loaves and Fishes -- from the 70's. It's rich, decadant, easy and covered with chocolate ganache. What could be better than that?CHOCOLATE GANACHE CAKE
(From The Loaves and Fishes Cookbook, Frederick and Costner)
(From The Loaves and Fishes Cookbook, Frederick and Costner)
1/4 pound butter at room temperature
1 cup sugar
4 eggs (at room temperature)
16 0z. can Hersey chocolate syrup
1 T. vanilla
1 cup flour
GANACHE:
1/2 cup heavy cream
8 ounces semi-sweet chocoalte chips
1 cup sugar
4 eggs (at room temperature)
16 0z. can Hersey chocolate syrup
1 T. vanilla
1 cup flour
GANACHE:
1/2 cup heavy cream
8 ounces semi-sweet chocoalte chips
1 t. instant coffee granules
Preheat oven to 325.
Butter and flour an 8 inch round cake pan, then line the bottom with parchment paper.
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add eggs one at a time.
Mix in the syrup and vanilla. Add the flour and mix just until combined (overbeating will make the cake too tough).
Pour the batter into the pan and bake for 40 to 45 minutes or until just set in the middle.
Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
Preheat oven to 325.
Butter and flour an 8 inch round cake pan, then line the bottom with parchment paper.
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add eggs one at a time.
Mix in the syrup and vanilla. Add the flour and mix just until combined (overbeating will make the cake too tough).
Pour the batter into the pan and bake for 40 to 45 minutes or until just set in the middle.
Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
3 comments:
This is a chocolate lover's dream! So glad you came to my Foodie Friday post so I could come by and snatch this recipe. :) Nancy
BTW: You were the first comment on the Friday post about my grandmother and that was almost surreal because her name was Martha!
As a desperate chocoholic, I am definitely making this! It looks SO delicious, and it sounds like something I could accomplish. Thank you for sharing it. laurie
Oh heavenly days! What kind of mischief are you trying to get me in? I think my Mom and your Mom made the same chocolate cake recipe...with the vinegar. I have it posted on my blog if you lost your recipe. The photographs aren't great, but the taste...oh my goodness. Chocolate heaven!
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