Ganache-Topped Chocolate Cake

Ingredients

  • 3/4 cup boiling water
  • 2 ounces 53% cacao dark baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
GANACHE:
  • 1/4 cup half-and-half cream
  • 3 ounces 53% cacao dark baking chocolate, coarsely chopped
  • Fresh raspberries, confectioners' sugar and baking cocoa, optional 

Directions

  • heat up kitchen appliance to 350°. Pour boiling water over chocolate and butter; stir till swish. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. mix flour, saleratus and salt; whisk into chocolate mixture simply till emulsified.
  • Transfer to a 9-in. spherical baking pan coated with change of state spray. Bake till a pick inserted in center comes out clean, 18-22 minutes. Cool ten minutes before removing from pan to a wire rack to cool down fully. Place rack on a waxed paper-lined baking sheet.
  • For ganache, bring cream simply to a boil in an exceedingly tiny cooking pan. Pour over chocolate; whisk till swish. Cool till slightly thickened, regarding ten minutes. Slowly pour over cake, permitting some ganache to drape over sides.
  • Refrigerate till serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. take away wedges.


source http://recipetocooking.blogspot.com/2019/03/ganache-topped-chocolate-cake.html

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