Saturday, July 30, 2011

Oh My Ganache!

I just had a delicious lunch....

I have found a new favorite chocolate cake recipe!!  It's sooo yummy!  It is double chocolate; I used Ghiradelli chocolate chips in it.  This is also my very first bundt cake.  I made a Ghiradelli chocolate ganache to pour over the chocolate cake and added chocolate covered strawberries for a fancy touch.  

I guess to be a nice blogger, I should share my recipes, huh? :)

The Best Chocolate Cake Ever
Check out Kevin and Amanda's Blog

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups chocolate chips
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice.
For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. 

Chocolate Ganache
I randomly found this while google-ing. :)

3 oz  bittersweet chocolate, chopped
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

You will not regret making this.  It's actually very easy, so impress somebody!  I did the strawberries the simple way... melted chocolate bark and dipped.  That's it!



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