CHOCOLATE GANACHE CAKE - Sally Slavin

CHOCOLATE GANACHE CAKE - Sally Slavin photo
prep time:
1.5 hr
total time:
2 hr
Makes 10-12 servings
DONNA &  JOEDONNA & JOE AITA

ingredients

  • CAKE
  • 2 cups AP flour
  • 1 t baking soda
  • 1 pinch salt
  • 2 sticks unsalted butter, softened
  • 5 oz unsweetened baking chocolate, coarsely chopped
  • 1 3/4 cups hot, strong coffee
  • 1/4 cup orange liquer
  • 2 cups sugar
  • 2 large eggs
  • 1 t vanilla extract
  • GANACHE (Filling & Glaze)
  • 24 oz bitter or semi sweet chocolate, finely chopped
  • 2 cups heavy cream

directions

  • 1

    GANACHE

  • 2

    1. put chocolate in large heat proof bowl

  • 3

    2. in med saucepan, bring cream just to a boil over low heat

  • 4

    3. pour cream over the chocolate, cover & let stand 5 minutes

  • 5

    4. whisk ganache gently until silky & smooth

  • 6

    5. transfer 1 1/2 cups to a med bowl & place over ice & whisk gently until thick & spreadable, this will be used for the FILLING

  • 7

    6. rest of ganache will be the GLAZE

  • 8

    CAKE:

  • 9

    1. preheat oven to 275°

  • 10

    2. grease 2 - 8" round cake pans with shortening & line bottoms with wax paper & grease the paper & dust with flour, tapping out the excess

  • 11

    3. in bowl, whisk flour, baking soda & salt

  • 12

    4. in large bowl, combine butter, chocolate, hot coffee & orange liquer & stir occasionally until chocolate & butter melt & stir in the sugar & dissolve cool mix completely

  • 13

    5. into large bowl with chocolate, add the flour mix in two batches, whisking between additions.

  • 14

    6. whisk in eggs & vanilla

  • 15

    7. divide batter evenly between 2 prepared pans & bake in middle of over for 1 1/4 hrs (toothpick comes out clean)

  • 16

    8. allow to cool completely on a rack & refrigerate at least 6 hours or overnight in the pans

  • 17

    9. to unmold, set pans, one at a time, over a burner on low heat for 10 seconds & run a blunt knife around edges to loosen & invert onto a rack & remove wax paper.

  • 18

    10. split each cake horizontally to make 4 layers

  • 19

    11. place one cake layer on cardboard round (that is on a wire rack) & spread with 1/2 cup of the ganache FILLING & repeat with remaining layers & ganache, ending with a plain cake layer.

  • 20

    12. pour remaining ganache GLAZE over the cake, spreading it around the top & sides with a metal spatula.

  • 21

    13. let it drip 2-3 min & using 2 spatulas, transfer cake to a plate

  • 22

    14. refrigerate briefly to set the glaze

notes

Takes a lot of time, but this is delicious & yummy. Can be made well ahead &/or frozen. Ganache keeps in frig for months.

reviews

Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
  • top cookbook recipes
  • best web recipes
  • your personal recipes

RECIPES SAVED TO TASTEBOOK

2 , 7 0 5 , 9 5 8
Join TasteBook, it's Free!

Win a $250 gift card from Williams-Sonoma

Willams_sonoma_card2 Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!

Enter Pin it & Win it

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

Epicurious

Recommended Collections

Explore more recipe collections »

make a cookbook & personalize it!

a cool + fab gift »