Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Tuesday, March 6, 2012

Devil’s Food Cake with Chocolate Ganache

Recipe No: 288
This was the cake I made for the Valentine’s Day… The Cake together with frosting has a deep, rich Chocolate flavor, but the cake alone is very mild and on the less sweet side. I personally prefer the Cake alone with a light dusting of Powdered Sugar on top but as it was for an occasion, I dressed it up with this Chocolate Ganache.
Ingredients                              Makes one 8 inch Cake
For the Cake
  • Cocoa Powder………………....1/4 Cup
  • Instant Coffee Powder……...1 Teaspoon
  • Boiling Water…………………..1 Cup
  • All purpose Flour/ Maida….1 Cup
  • Baking Powder…………………1/4 Teaspoon
  • Baking Soda…………………….3/4 Teaspoon
  • Salt…………………………………a pinch (Avoid if using salted Butter)
  • Unsalted Butter……………….1/2 Cup/ 1 Stick
  • Sugar………………………………1 ¼ Cup
  • Eggs……………………………..…2
  • Vanilla Essence………………..1 Teaspoon
For Chocolate Ganache
  • Semisweet Chocolate Chips…7 oz/ 1 cup
  • Instant Coffee Powder………..1/8 Teaspoon
  • Heavy Cream…………………….1/2 Cup
  • Vanilla Essence/ Extract…….1/2 Teaspoon
Method of Preparation
To Make the Cake
  1. Dissolve Cocoa Powder and Coffee Powder in the Boiling Water and keep aside till it cools to room temperature.
  2. Sift together Flour, Baking Powder, Baking Soda and Salt well; keep aside till ready to be used.
  3. Preheat the oven to 350˚F/ 180˚C.
  4. Keep an 8 inch baking pan (I used a heart shaped pan) ready by applying a light coating of Butter and dusting it with some Flour. Alternatively line the pan with parchment paper and apply a light coating of cooking spray.
  5. Beat Butter and Sugar together until creamy.
  6. Add Eggs one at a time, beating thoroughly after each addition and mix in Vanilla during the addition of the second Egg.
  7. Add the Flour mixture and the Cocoa- Coffee solution alternating with each other, starting and ending with the Flour.
  8. Pour the batter to the prepared pan; level the top and bake in the middle of a preheated oven for 30-35 minutes or till an inserted toothpick comes out clean.
  9. Once the Cake is out of the oven, let it cool in the pan for 5 minutes; take it out and finish cooling on a rack before icing.
To make the Ganache
  1. Heat Cream and Coffee Powder in a pan till it starts to simmer along the edges. (Do stir often to avoid skin from forming.)
  2. Pour this over the Chocolate Chips in a bowl and let it sit for 2 minutes. (Please be patient and let it sit. Stirring before that will make the Ganache grainy from partially melted Chocolate. If this happens accidentally, reheat it in a double boiler until smooth.)
  3. Stir to a make a smooth, glossy Ganache and mix in the Vanilla Essence.
  4. Let it refrigerate for 5-8 minutes before frosting.
To frost the Cake
  1. Spread the Ganache all over the Cake (I opted to spread it only on the top of the Cake.) and decorate it as you wish. (I used Powdered Sugar, some homemade sugar flowers and leaves and some store bought edible beads.)
  2. Serve it at room temperature. 
Notes:
  • The quality of Cocoa Powder is very crucial for this recipe. So use a Dutch Processed Cocoa Powder or a really good Natural Unsweetened Cocoa Powder. I used Natural Unsweetened Cocoa Powder from Scharffen Berger. (Unlike the Dutch processed variety, this is slightly acidic and when used in recipes calling for baking Soda, which is an alkali, reacts together to create a leavening effect. So if in case you are using the Dutch processed Cocoa (which is neutral) please increase the amount of baking Soda to 1 teaspoon.
  • As Water has a tendency to expand when heated, measure it only after boiling.
  • Beat the Flour only till it is mixed. Over beating can result in a tough Cake.
  • Sudden lowering in temperature can cause the Cake to fall, so open the oven only during the last stage of the baking. Touch the top of the cake to feel the doneness and insert the toothpick only if you feel that it is done. (If you feel it is still watery, please don’t take chance by inserting the toothpick.)
  • Over baking can result in a dry Cake, so please don’t do it.
  • Increase the amount of Heavy Cream for a thin Ganache that can be poured over the Cake.
  • Refrigerating the Ganache for longer time will make it hard. So be careful with the time. If in case it hardens warm it slightly to make it soft again. (Don’t use high heat in this case as it may separate the Chocolate.)
  • As this Ganache is made in a spreadable consistency (thicker than the normal Ganache), it will become very hard on refrigeration. So if you are using Ganache to decorate, please don't refrigerate the Cake. If you don't feel like finishing the Cake within a day or two, do refrigerate; but let it thaw well and come to the room temperature before serving.






Make it, enjoy the deliciousness and
serve it to your family with love…

10 comments:

sojo said...

wow..... looks fab, Ash... and thanku so much for the "no stirring" tip for ganache.. really, I didnt know that and till date, my ganache was always grainy...now I know why... thanku so much, Guru..... :)

Tina said...

So perfect and lovely

Vimitha Anand said...

Looks awesome and so chocolaty dear...

faseela said...

wow...hats off to u asha... awesome cake

Rajeswari said...

lovely thank u for yur wonderful posts

Julie said...

Very perfect cake to celebrate your Valentines!!Very glossy n chocolaty finish!!
Please contribute your entries (old or new )EP Series-Cilantro /Cumin Event

Erivum Puliyum

Kalpana Sareesh said...

awesome cake.. with ganache

maha said...

nice space vth tasty dishes...happy 2 visit here....visit my space when u find sum time....
this cake looks delicious vth tempting pics.....
Maha:-)

Teena Mary said...

wow...what an awesome cake!! Loved the yummy recipe too!!!!

ihjaz ahmad said...

Oooh i made Devil's Food Cake Recipe something very similar a few months ago, and it was delicious! Loved seeing how you had a different take on it . I’m definitely making this! thanks for sharing!

Post a Comment