,,One of the delights of life is eating with friends, second to that is talking about eating.
And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. ,,
-Laurie Colwin

Monday, July 26, 2010

Double Chocolate Cake with Chocolate Ganache Glaze

The most easy chocolate cake recipe ever!
The only thing better than a chocolate cake is a super-easy chocolate cake - try this one and let us know what you think!Works well every time and is perfect cake for dinner party.
The chocolate ganache glaze works very well with the delicate texture of the cake.
This chocolate cake is moist and very rich. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, this type of cake "mix-in-the-bowl" that means all the dry and wet ingredients are mixed together right in just one bowl. Once the cake has baked and cooled, we like to frost it with a Ganache frosting which is simply a mixture of heavy cream, butter and dark chocolate.
I made this with my daughter to show how easy is to make this double chocolate cake. I took care of the oven and the baking time but she did almost everything.
Serves 8 - 10 people.
Chocolate Cake:
- 250 grams all-purpose flour
- 250 grams - sugar
- 35 grams cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 75 grams soft unsalted butter
- 300 ml warm water
- Lemon juice from ½ lemon
- 1 teaspoon vanilla extract or essence
Chocolate Frosting:
- 200 grams dark chocolate, chopped
- 200 ml heavy cream
- 75gr butter, room temperature
- 25gr Chopped pistachio nuts
Chocolate Cake:
Preheat oven to 180°C. Lightly grease a 6cm-deep, 26cm round cake pan.
Sift flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice, and vanilla extract. With a fork or whisk, mix all the ingredients together until well blended.

Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
Place the chocolate, cream and butter in a medium sized glass bowl. Melt in microwave for 1 min. or over a bain-marie. Stir until smooth.

Let the ganache set in fridge for 10 min or until slightly firm and then beat the ganache until creamy and smooth. With a spoon or knife spread the ganache over the cooled cake.Top with chopped pistachio nuts. Allow frosting to set in the fridge for 30 min. Slice and serve with fresh whipped cream or fresh berry.

I hope you enjoy this delicious chocolate cake. Pin It Now!

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