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Old 02-15-2012, 11:31 AM   #1
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Chocolate ganache recipe

Need a recipe for a chocolate cake and ganache topping for the cake. Hubby's birthday is February 20th and all he wants is his dream chocolate cake. He says the cake part should be black not brown and moist and rich but not overly sweet. The frosting/topping - he referred to Red Lobster's Chocolate Wave cake- but they cover it with mini chocolate chips which I love but he says is overkill for him. We have been married for 14 years and I've always just relied on a bakery for his Birthday but my best friend and husband will be 41 this year & I want to do it myself so I can make sure it's what he asked for. Any help appreciated.

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Old 02-15-2012, 11:35 AM   #2
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The ganache is easy:

1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped
1 cup heavy (whipping) cream

Place chocolate in a heat resistant bowl. On low heat bring the cream to a low simmer and take off heat immediately before it scalds. Pour the cream over the chocolate and leave for about 5 seconds. Start to gently stir cream into the chocolate with a wooden spoon until it is all melted and smooth.

Let the ganache sit for a few minutes before pouring over the cake or using for dipping.

When pouring over a cake, try to pour all over where you want it and avoid spreading with a spatula as it will affect the sheen.

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Old 02-15-2012, 12:11 PM   #3
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I have been using the recipe for chocolate cake on the back of the Hershey's Cocoa can for years. They now have a dark chocolate cocoa. It makes a cake as moist as any cake can be.

My girlfriend once paid my airfare to go down to Georgia to make the cake for her father's 90th birthday. I made two of them. One for the party and one for him to take home. I have been making this cake for eons. At Christmas I make a wreath cake and frost it with green colored frosting and green coconut. I make it for the Church Fair every year and it is the first food item to be sold. And they get big $$$ for it.

The last step says to add boiling water to the batter. The first time I made it, I thought they were out of their mind. But the boiling water makes the chocolate flavor bloom and makes the cake so moist. All your guests will be saying, "To Hell With The Diet!" And then they will ask for a second piece. For the ganache, Janet H's recipe for it, is spot on. Good luck!
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Old 02-15-2012, 12:58 PM   #4
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I second the Hershey's recipe! It's fantastic! If you get Hershey's Special Dark cocoa it will make the cake nearly black, the same recipe is on the back of the special dark can too I believe.

Don't freak out when the batter is extremely thin, its supposed to be that way, it will transform into an extra moist cake!

It's my go-to chocolate cake recipe, everyone raves about it.
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Old 02-15-2012, 01:10 PM   #5
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This the recipe for the cake on the back of the Hershey's Cocoa. It will easier to read if you print it out instead of trying to read it from the back of the can. The print is very small. Make sure you get the dark cocoa. Good luck!

http://www.hersheys.com/pure-recipes...=HERSHEY'S
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Old 02-15-2012, 01:19 PM   #6
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A few more notes about ganache.

You can use chocolate bits so long as they meet the 60% threshold. I use Ghirardelli's bittersweet chips. You can find them in stores pretty easily.

For really pretty ganache you may want a crumb coat of icing underneath. This is a thin coat of buttercream to keep any cake crumbs in place. Do this and then refrigerate the cake before pouring ganache.

Once the ganache is made let it cool a bit to thicken. keep an eye on this however as it can get too thick to pour nicely. if it's too warm however it will be too thin and may melt your crumb coat... Aim for baby bottle temps (under 100 degrees).

If you are coating the entire cake, handling after coating is tricky.

Make the cake and assemble it on a round piece of cardboard that is exactly the diameter of the cake. Now you can move the cake around without touching the sides. (slide off counter, lift).

To coat the entire cake with ganache, place the cake on a wire rack that is sitting in a sheet pan or other catch pan. Pour and once it's settled, move it to your serving platter.

BTW - this recipe and all this advice I got from LPBeier here on the forum who is a cake goddess :)
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Old 02-15-2012, 01:30 PM   #7
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Janet, when I use a ganache, I start pouring it around the edge of the cake first so it will go down the sides more evenly and then slowly work my way into the center of the cake. I pour it in circles and if necessary tip the cake to cover any bare spots while it is still pourable.
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Old 02-15-2012, 01:34 PM   #8
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Fabulous tip!
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Old 02-15-2012, 01:46 PM   #9
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You guys are all awesome! I can not wait to try this. I had an old recipe for chocolate cake which the hubby used to like but it was never his favorite and the older we get, I find myself loving him more and wanting to meet his every satisfaction. He loves chocolate so much he named our Chihuahua daughter Cocoa Paloma. Paloma means dove. I think he loves her almost as much as dove dark chocolate...I think.
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Old 02-15-2012, 01:55 PM   #10
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Janet, I think we have solved her dilemma. Hubby will fall in love with her all over again.
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