Mabel and I chose the cake for Elliot's birthday. We were flipping through my Baking Handbook, and this one stopped us in our tracks. We didn't think Elliot would mind. I was coming off of a sugar-free week, and I had a load of fancy chocolate that I inherited when my brother moved burning a hole in my pantry. So we went all out.
Our cake had a subtle mint-chocolate ganache, instead of the plain chocolate called for in the link above. (Just add 1 1/2 teaspoons of peppermint extract along with the corn syrup and salt.) I mostly used a very dark chocolate, which made the ganache a tad bitter, so when I was whipping it for the filling, I added about a cup and a half of powdered sugar. Then I decided that I didn't want to coat the cake in the final, glossy layer, so I left it just like this. I could have quartered the ganache recipe and still had plenty, I think. I baked it for the minimum time listed in the recipe, but that was just a tiny bit too long. If you decide to try it, make sure to check the cake before the timer beeps!
Like most of Martha's recipes, this one takes a while and dirties lots of bowls, but it was worth it. And it tasted even better the next day.
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That cake looks delicious! Martha recipes are great for special occasions but you are right, they make for a lot of dishwashing. I make a similar chocolate layer cake with a chocolate ganache topping but for a filling I use this:
ReplyDelete1/2 cup butter
1/2 cup brown sugar
1 can Eagle brand sweetened condensed milk.
Melt butter in saucepan, add sugar and condensed milk cook over medium until thickened like pudding whisking the entire time (about 5-7 minutes). Cool to room temp and use between cake layers.
Looks and sounds sooo delicious. You are right it is best for special occasions.
ReplyDeleteLove you
it was delicious, dense and moist and best of all, the leftovers stayed at our house.
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