21/01/13

Recipe: Southern-Style Chocolate Cake with Chocolate Ganache Frosting

Recipes from The Kitchn
Southern-style Chocolate Cake with Chocolate Ganache Frosting
Adapted from The Gift of Country Cooking by Edna Lew is and Scott Peacock Serves 1 0 For the frosting: 1 cup heav y cream 1 stick unsalted butter 1 /3 cup granulated sugar 1 /4 teaspoon salt 1 pound semi-sweet chocolate, chopped 1 /4 cup double-strength brewed coffee 1 teaspoon pure v anilla ex tract For the cake: 2 cups granulated white sugar 1 1 /2 cups all-purpose flour 3/4 teaspoon baking soda 1 /2 teaspoon table salt 4 ounces good-quality unsweetened or 82% ex tra dark chocolate, chopped 1 cup hot double-strength brewed coffee 2 large eggs, at room temperature 1 /2 cup v egetable oil 1 /2 cup sour cream, at room temperature 1 1 /2 teaspoons pure v anilla ex tract For the frosting, heat the cream, butter, sugar and salt ov er low heat until butter is melted. Remov e from heat and stir in chocolate until melted and smooth. Add coffee and v anilla; stir until blended. Allow mix ture to cool to room temperature, stirring minimally , until it reaches a spreadable consistency (about 2 hours). While the frosting is cooling, make the cake. For the cake, preheat ov en to 325F. Generously coat the bottom of two 9-inch round cake pans with shortening. Line the pans with parchment paper rounds and coat the bottom and sides with additional shortening; toss with flour, discarding the ex cess. (I highly recommend using Baker's Joy , a shortening spray with flour added. It is much easier!) In a medium bowl, sift together sugar, flour, baking soda, and salt and set aside. In a separate bowl, whisk the chocolate into the hot coffee until completely melted. In another large mix ing bowl combine the eggs, oil, sour cream, and v anilla and whisk until combined. Stir the melted chocolate into the egg mix ture. Lastly , fold in the flour mix ture in 1 /3 increments, stirring well after each addition, making sure the flour is completely incorporated and there are no lumps. Div ide batter between prepared cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Allow cakes to cool in pans, approx imately 30 minutes. Run a flat spatula around the edge of the pans and remov e cakes to wire racks to cool completely . (Do not remov e parchment paper lay er
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until cool.) Spread a thick lay er of frosting on top of one lay er. Top with the second lay er and spread remaining frosting ov er top and sides. Allow cake to sit at room temperature, cov ered by a cake dome or large glass bowl, for at least two hours before serv ing, or ov ernight. The flav ors only get better with time. 1 1 .1 5.1 2 1 1 :30AM Nealey Dozier

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