It was Len’s Birthday on Sunday and I made him a delicious chocolate cake! My friend Julia is the cake queen so I asked her for a chocolate cake recipe. Thanks Jules for all your help 🙂
I decided to go with a chocolate ganache for the topping and filling, courtesy of Alton Brown of course! I jumped forward a couple of seasons for this recipe, but I wouldn’t have it any other way. The cake was so moist and yummy thanks to Julia and the ganache was to die for! The easy thing about this recipe is making it in the food processor, sounds weird I know but it was so good. I let it cool and put it in between the layers of the cake and then I whipped it up for a lighter, fluffier frosting for the outside of the cake. I got to use my turntable that Julia gave to me a few weeks ago for the first time and I loved it! I don’t really know how to decorate cakes yet, but it sure helped out with the layer of frosting. It was so good and chocolaty, just how he likes it!
* 16 ounces bittersweet chocolate, chopped fine
* 16 ounces (2 cups) heavy cream
Place the chopped chocolate into the bowl of a food processor.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
Recipe Courtesy of FoodNetwork.com