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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/2 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups firmly packed golden brown sugar
2 large eggs
2 tsp vanilla extract
3/4 cup buttermilk
Ganache
2 cups whipping cream
21 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 tbsp strawberry jam
2 tsp kirsch (clear cherry brandy)
1/4 cup unsalted butter, room temperature
12 strawberries
For cake: Preheat oven to 350. Grease and flour two 9-inch cake pans. Sift first 5 ingredients into medium bowl. Cream butter and sugar in large howl until fiufly. Beat in eggs and vanilla. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter between prepared pans. Bake until toothpick inserted in centers comes out clean, about 25 minutes. Cool in pans 5 minutes. Turn cakes out onto racks and cool completely. (Can be prepared I day ahead.
Wrap cake layers tightly in plastic; store at room temperature.)
For ganache: Bring 1 1/2 cups cream to boil in heavy large saucepan. Remove from heat. Add chopped chocolate and stir until smooth. Transfer 2 cups chocolate ganache to heavy small saucepan. Cover and let stand at room temperature. Stir remaining 1/2 cup 1/2 cream into remaining ganache and refrigerate until well chilled, about 4 hours. (Can he prepared 1 day ahead.)
Combine jam and kirsch in another heavy small saucepan. Stir over medium-low heat until jam is melted and smooth. Cool slightly. Using electric mixer, beat chilled ganache until fluffy and lighter in color, about 1 minute (do not overbeat ganache).
Using serrated knife, cut each cake into 2 even layers. Place 1 layer cut side up on 9-inch-diameter cardboard round. Spread cake layer with 3 tbsp melted jam. Spread 1/2 of whipped ganache (about 1/2 cup) over jam. Top with another cake layer. Repeat layering with remaining jam, whipped ganache and cake, ending with cake layer cut side down.
Rewarm ganache in saucepan over very low heat, stirring constantly until just warm to touch. Add butter and stir until smooth. Set aside 2/3 cup for berries. Place cake on rack set over rimmed baking sheet. Spoon some ganache over sides of cake. Pour remaining ganache over top of cake. Smooth top and sides of cake with spatula if necessary. Let stand 30 minutes at room temperature to set. (Can he prepared 1 day ahead. Refrigerate until chilled, then cover. Let stand at room temperature 2 hours he fore serving.)
Line baking sheet with waxed paper or foil. Rewarm reserved ganache in heavy small saucepan over low heat, stirring constantly, until just warm to touch. Hold I strawberry at stem end and dip halfway into ganache; shake off excess chocolate. Place berry on prepared sheet. Repeat with remaining berries. Refrigerate until ganache is set, about 1 hour. (Can he prepared 2 hours ahead.) Garnish cake with dipped strawberries and serve.
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CHOCOLATE LOVER'S CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/2 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups firmly packed golden brown sugar
2 large eggs
2 tsp vanilla extract
3/4 cup buttermilk
Ganache
2 cups whipping cream
21 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 tbsp strawberry jam
2 tsp kirsch (clear cherry brandy)
1/4 cup unsalted butter, room temperature
12 strawberries
For cake: Preheat oven to 350. Grease and flour two 9-inch cake pans. Sift first 5 ingredients into medium bowl. Cream butter and sugar in large howl until fiufly. Beat in eggs and vanilla. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter between prepared pans. Bake until toothpick inserted in centers comes out clean, about 25 minutes. Cool in pans 5 minutes. Turn cakes out onto racks and cool completely. (Can be prepared I day ahead.
Wrap cake layers tightly in plastic; store at room temperature.)
For ganache: Bring 1 1/2 cups cream to boil in heavy large saucepan. Remove from heat. Add chopped chocolate and stir until smooth. Transfer 2 cups chocolate ganache to heavy small saucepan. Cover and let stand at room temperature. Stir remaining 1/2 cup 1/2 cream into remaining ganache and refrigerate until well chilled, about 4 hours. (Can he prepared 1 day ahead.)
Combine jam and kirsch in another heavy small saucepan. Stir over medium-low heat until jam is melted and smooth. Cool slightly. Using electric mixer, beat chilled ganache until fluffy and lighter in color, about 1 minute (do not overbeat ganache).
Using serrated knife, cut each cake into 2 even layers. Place 1 layer cut side up on 9-inch-diameter cardboard round. Spread cake layer with 3 tbsp melted jam. Spread 1/2 of whipped ganache (about 1/2 cup) over jam. Top with another cake layer. Repeat layering with remaining jam, whipped ganache and cake, ending with cake layer cut side down.
Rewarm ganache in saucepan over very low heat, stirring constantly until just warm to touch. Add butter and stir until smooth. Set aside 2/3 cup for berries. Place cake on rack set over rimmed baking sheet. Spoon some ganache over sides of cake. Pour remaining ganache over top of cake. Smooth top and sides of cake with spatula if necessary. Let stand 30 minutes at room temperature to set. (Can he prepared 1 day ahead. Refrigerate until chilled, then cover. Let stand at room temperature 2 hours he fore serving.)
Line baking sheet with waxed paper or foil. Rewarm reserved ganache in heavy small saucepan over low heat, stirring constantly, until just warm to touch. Hold I strawberry at stem end and dip halfway into ganache; shake off excess chocolate. Place berry on prepared sheet. Repeat with remaining berries. Refrigerate until ganache is set, about 1 hour. (Can he prepared 2 hours ahead.) Garnish cake with dipped strawberries and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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