CHOCOLATE GANACHE CAKE

Chocolate Ganache Cake is a rich and delicious chocolate cake with a thick and wonderful chocolate glaze that can stay fresh in a glass top cake display for close to two weeks. Although this cake is rather time-consuming for the preparation, baking and glazing...it is worth every moment....

Ingredients:

For the Cake:

2 ounces bittersweet or semisweet chocolate...chopped
2 ounces unsweetened chocolate...chopped
6 tablespoons water
1 cup unsalted butter...room temperature
1¼ cup + ¼ cup granulated sugar
4 eggs, divide the yolks and whites separately
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Ganache filling and glazing:

8 ounces semisweet or bittersweet chocolate, cut into small pieces

3/4 cup heavy whipping cream

2 tablespoons unsalted butter

1 tablespoons cognac or brandy (optional)

Directions:
Make the Cake:
Preheat the oven to 350 degrees
Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper
Sift together the flour, baking powder, baking soda and salt; set aside
Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl
Use a double-boiler or a bowl set over a small saucepan with water
Stir until smooth, then set aside to cool to room temperature
In the bowl of a stand mixer, beat the butter and 1¼ cup of the sugar on medium-high speed until light and fluffy
Reduce speed to medium, beat in the melted chocolate until combined, scrape the bowl as necessary
Beat in the egg yolks one at a time, beating well after each addition.
Reduce the speed to low, add half of the flour mixture in @ a time, beat until slightly combined
Add the buttermilk, vanilla, until combined
Add the balance of the flour mixture
In a separate bowl
Beat the egg whites on medium-high speed until they hold soft peaks. Slowly add the ¼ cup of sugar and beat until they form stiff, glossy peaks
With a rubber spatula, gently fold a portion of the egg whites into the cake batter to lighten it up, fold in the remaining whites and mix just until there’s no trace of egg whites
Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes
To test...insert a toothpick into the center, when it comes out clean...it is done
Cool the cake layers completely...leave them in the pans

Assemble the Cake:
Remove the cake layers from the pans
Set a cake layer onto the cake plate
Spread enough ganache to completely cover the first cake layer, try to make sure this is at least ¼" thick...let ganache set for a few minutes until firm, now place the second layer on top, making sure the ganache has firmly set, otherwise it will just squeeze out...

now that the assembly is complete, make sure you go over the edges and down around the cake perimeter with the first layer of ganache...this can be slightly rough as fine tuning will occur in the next step....

Final glazing...
Quickly spread the Ganache across the top and down the sides, starting at the center with a long glazing spatular move the ganache towards and over the sides, working up from the bottom
draw the ganache up to meet the top of the cake...
Let the ganache cool slightly, then take a spatular and go around the cake in a complete motion holding the blade with the handle facing upwards and knife end to the counter...heat the blade from time to time over the stove or run under very hot water...this will help create a beautiful shinny finish on the chocolate glaze....add optional walnuts or pecans to form a circular ring if desired....