Chocolate Delirium Cake With Chocolate Ganache Recipe
Ingredients
| Cake | ||
| Semi-sweet chocolate | 4 Ounce | |
| Unsweetened chocolate | 3 Ounce | |
| Unsalted butter | 6 Tablespoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking soda | 3/4 Teaspoon | |
| Salt | 1 Pinch | |
| Eggs | 5 Large | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Sour cream | 3 Tablespoon | |
| Chocolate ganache icing | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Semi-sweet chocolate | 12 Ounce | |
| Unsalted butter | 3 Tablespoon | |
| Sugar | 3 Tablespoon | |
Directions
Preheat the oven to 325°F.
Butter and flour a 10 x 1 1/2-inch springform pan.
For the cake.
In a double boiler or a small heavy saucepan, melt the chocolate with the butter until smooth, stirring constantly.
Remove from the heat.
In a medium bowl stir together the flour, baking soda, and salt.
Set aside.
In a large bowl beat the eggs with the sugar and vanilla on low speed until blended, then beat on high speed until mixture is thickened, about 4 to 5 minutes.
Beat in the melted chocolate mixture.
By hand, fold in the flour mixture until blended.
Stir in the sour cream.
Pour the batter into the pan and bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes.
Cool on a rack in the pan for 15 minutes, then remove the sides from the pan and cool completely.
Carefully remove from the bottom of the pan after cooling.
For the icing.
In a heavy saucepan, combine the cream, chocolate, butter, and sugar.
Stir constantly over medium heat until the chocolate is melted and the mixture is smooth.
To assemble the cake, use a serrated knife to slice the cake horizontally into 3 equal layers.
Set aside 3/4 cup of the icing for the top of the cake.
Place the top cake layer, cut side down, in the bottom of the same 10-inch springform pan.
Spread half the remaining icing evenly to edges.
Top with a second cake layer and spread with the remaining half of the icing.
Cover and refrigerate for 30 minutes.
Place a piece of waxed paper over a cooling-rack and place the cake pan on it.
Remove the pan sides.
Pour the remaining icing over the top of the cake, spreading to cover the top and sides evenly.
Refrigerate, uncovered, for 2 to 3 hours, or until the icing is set.
Transfer the cake to a serving plate and let stand 30 minutes at room temperature before serving.
Slice into thin wedges.
Serve with unsweetened whipped cream if desired.
Butter and flour a 10 x 1 1/2-inch springform pan.
For the cake.
In a double boiler or a small heavy saucepan, melt the chocolate with the butter until smooth, stirring constantly.
Remove from the heat.
In a medium bowl stir together the flour, baking soda, and salt.
Set aside.
In a large bowl beat the eggs with the sugar and vanilla on low speed until blended, then beat on high speed until mixture is thickened, about 4 to 5 minutes.
Beat in the melted chocolate mixture.
By hand, fold in the flour mixture until blended.
Stir in the sour cream.
Pour the batter into the pan and bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes.
Cool on a rack in the pan for 15 minutes, then remove the sides from the pan and cool completely.
Carefully remove from the bottom of the pan after cooling.
For the icing.
In a heavy saucepan, combine the cream, chocolate, butter, and sugar.
Stir constantly over medium heat until the chocolate is melted and the mixture is smooth.
To assemble the cake, use a serrated knife to slice the cake horizontally into 3 equal layers.
Set aside 3/4 cup of the icing for the top of the cake.
Place the top cake layer, cut side down, in the bottom of the same 10-inch springform pan.
Spread half the remaining icing evenly to edges.
Top with a second cake layer and spread with the remaining half of the icing.
Cover and refrigerate for 30 minutes.
Place a piece of waxed paper over a cooling-rack and place the cake pan on it.
Remove the pan sides.
Pour the remaining icing over the top of the cake, spreading to cover the top and sides evenly.
Refrigerate, uncovered, for 2 to 3 hours, or until the icing is set.
Transfer the cake to a serving plate and let stand 30 minutes at room temperature before serving.
Slice into thin wedges.
Serve with unsweetened whipped cream if desired.
Chef
