Can one really have too much chocolate?\u00a0 Here’s a picture I dug up from my archives of a cake I did back in December ’08 for my company’s holiday party dessert contest.<\/p>\n
I remember lightly sleeping that night in preparation of this cake.\u00a0 This is a chocolate cake, raspberry filling, and a chocolate ganache poured all over.\u00a0 It’s decorated with Fleur de Sel (salt) and some coco powder.\u00a0 Salt with chocolate?\u00a0 It’s a perfect combination–think Snickers.\u00a0 The salt boosts the flavor of the chocolate.\u00a0 Many chocolatiers have sea salt crusted truffles of some sort.<\/p>\n
While I went into the competition for taste I ended up winning for presentation.<\/p>\n
Here’s the recipe:<\/p>\n
Edel’s Chocolate Cake<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 2 cups all purpose flour or cake flour (I used Softasilk) Method<\/strong><\/p>\n Heat oven to 350\u00b0 Chocolate Ganache Recipe<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 9 ounces bittersweet chocolate, chopped Method<\/strong><\/p>\n Place the chocolate and cream into a medium bowl. Heat the chocolate and cream over a pot of slightly simmering water (double boiling method).\u00a0 Add in rum if desired.\u00a0 Mix lightly with a spatula until smooth.<\/p>\n Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.<\/p>\n Notes<\/strong>: Can one really have too much chocolate?\u00a0 Here’s a picture I dug up from my archives of a cake I did back in December ’08 for my company’s holiday party dessert contest. I remember lightly sleeping that night in preparation of this cake.\u00a0 This is a chocolate cake, raspberry filling, and a chocolate ganache poured […]<\/p>\n","protected":false},"author":1,"featured_media":1217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[301,3,584],"tags":[195],"class_list":{"0":"post-1216","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cake-food","8":"category-food","9":"category-recipes","10":"tag-chocolate"},"yoast_head":"\n
\n2 cups sugar
\n1 teaspoon soda
\n1 teaspoon salt
\n1\/2 teaspoon baking powder
\n3\/4 cup coffee
\n3\/4 cup buttermilk
\n1\/2 cup shortening
\n2 eggs (1\/3 to 1\/2 cup)
\n1 teaspoon vanilla
\n4 ounces melted unsweetened chocolate<\/p>\n
\nGrease and flour baking pan, 13x9x2 inches, or two 9 inch or three 8 inch round layer pans.
\nMeasure all ingredients into large mixer bowl.
\nMix on low speed, scraping bowl constantly, 1\/2 minute.
\nBeat on high speed, scraping bowl occasionally, 3 minutes.
\nPour into pan(s).
\nBake until wooden pick inserted in center comes out clean, oblong 40 to 45 minutes, layers 30 to 35 minutes.
\nCool.<\/p>\n
\n1 cup heavy cream
\n1 tablespoon dark rum (optional)<\/p>\n
\nI didn’t put in the recipe for my raspberry filling.\u00a0 I haven’t found a good one.<\/p>\n","protected":false},"excerpt":{"rendered":"