Giant Chocolate Cake With Bittersweet Chocolate Ganache And Edible Flowers
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Water (boiling)3 cup
Sugar3 large
Egg1 cup
Buttermilk1 tsp
Vanilla Extract3 cup
Heavy Whipping CreamDirections:
1
For cake: Preheat oven to 350°F
2
Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray
3
Line bottom of pan with parchment paper round
4
Spray parchment paper with nonstick spray
5
Dust pan with flour, tapping out any excess
6
Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl
7
Sift cocoa into another medium bowl
8
Pour 1 cup boiling water over cocoa; whisk to blend
9
Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes
10
Add butter to egg mixture and beat until blended
11
Beat in cocoa mixture
12
Add buttermilk and vanilla; beat to blend
13
Add dry ingredients and beat on low just to blend
14
Transfer batter to prepared pan; smooth top
15
Bake cake until tester inserted into center comes out clean, about 38 minutes
16
Cool cake completely in pan on rack
17
DO AHEAD: Can be made 1 day ahead
18
Cover and let stand at room temperature
19
Preheat oven to 350°F
20
Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray
21
Line bottom of pan with parchment paper round
22
Spray parchment paper with nonstick spray
23
Dust pan with flour, tapping out any excess
24
Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl
25
Sift cocoa into another medium bowl
26
Pour 1 cup boiling water over cocoa; whisk to blend
27
Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes
28
Add butter to egg mixture and beat until blended
29
Beat in cocoa mixture
30
Add buttermilk and vanilla; beat to blend
31
Add dry ingredients and beat on low just to blend
32
Transfer batter to prepared pan; smooth top
33
Bake cake until tester inserted into center comes out clean, about 38 minutes
34
Cool cake completely in pan on rack
35
DO AHEAD: Can be made 1 day ahead
36
Cover and let stand at room temperature
37
Place chopped chocolate, butter, and vanilla in medium bowl
38
Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar
39
Carefully pour hot cream mixture into bowl with chocolate
40
Let stand 1 minute
41
Whisk until melted and smooth
42
Chill ganache until thickened and spreadable, about 1 hour
43
Carefully invert cake onto large cake plate
44
Gently remove parchment paper
45
Spread ganache over top and sides of cake and allow ganache to set, about 1 hour
46
DO AHEAD: Cake can be made 1 day ahead
47
Cover with cake dome and refrigerate
48
Let stand at room temperature 1 hour before decorating
49
Decorate cake with edible flowers
50
Cut into wedges and serve
51
Available at some supermarkets and at farmers' markets
52
Use only those flowers that have been grown without pesticides
53
Place chopped chocolate, butter, and vanilla in medium bowl
54
Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar
55
Carefully pour hot cream mixture into bowl with chocolate
56
Let stand 1 minute
57
Whisk until melted and smooth
58
Chill ganache until thickened and spreadable, about 1 hour
59
Carefully invert cake onto large cake plate
60
Gently remove parchment paper
61
Spread ganache over top and sides of cake and allow ganache to set, about 1 hour
62
DO AHEAD: Cake can be made 1 day ahead
63
Cover with cake dome and refrigerate
64
Let stand at room temperature 1 hour before decorating
65
Decorate cake with edible flowers
66
Cut into wedges and serve
67
Available at some supermarkets and at farmers' markets
68
Use only those flowers that have been grown without pesticides
69
Available at some supermarkets and at farmers' markets
70
Use only those flowers that have been grown without pesticides