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Ganache-Topped Chocolate Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 20 min. +cooling
MAKES: 12 servings
Ingredients

2 ounces 53% cacao dark baking chocolate, coarsely chopped


2 tablespoons butter


3/4 cup boiling water

3/4 cup sugar

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1/4 cup buttermilk


1 egg

1 teaspoon vanilla extract

1/2 teaspoon orange extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

GANACHE:

3 ounces 53% cacao dark baking chocolate, coarsely chopped

1/4 cup half-and-half cream

Nutritional Facts
1 slice equals 179 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 236 mg sodium, 28 g
carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
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Directions
1. Place chocolate and butter in a large bowl; add boiling water and stir until smooth. Stir in
the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into
chocolate mixture just until blended.
2. Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350 for 18-22
minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack to cool completely. Place rack on a waxed
paper-lined baking sheet.
3. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a
boil. Pour over chocolate; whisk until smooth. Cool for 10 minutes or until slightly
thickened.
4. Slowly pour ganache over cake, allowing some ganache to drape over the sides.
Refrigerate until serving. Cut into wedges. Yield: 12 servings.
Originally published as Chocolate Ganache Cake in Light & Tasty February/March 2008, p53

Read more: http://www.tasteofhome.com/recipes/ganache-topped-chocolate-cake#ixzz39TnCtclJ