If you ask me “what is the most important thing in the whole world”? I’ll simply answer, Love!!!…and then I’ll say “food”. This week I get to use one of my favorite foods, chocolate! For this weeks project, Rose Levy Beranbaum instructs us to use 99% and 62% chocolate. If that’s not enough chocolate for you, then a melted white chocolate is added to the cake batter along with unsweetened cocoa powder. We then top it with a “Wicked Ganache” mixed with a cayenne pepper that is added to the chocolate mixture. This combination of ingredients creates a moist, “melt in your mouth” cake with a very rich ganche that is just the right sweetness and texture. As Rose Levy Beranbaum describes, “It sings in your mouth”…and it did!
This how it made:
To make the cake batter have a ready stand mixture fitted with the flat beater:
Add to the dry mixed ingredients the cocoa mixture,butter, and oil:
Than in a ready greased and lined with parchment paper 9″ cake pan, pour the batter and bake for approx of 30-40 minutes:
While the cake is cooling down make the ” Wicked Good Ganache” :
In a proof microwave bowl heat the golden syrup to a boil, about 30 second. mix in the chopped %100 unsweetened chocolate. (the original recipe call for corn syrup):
Heat the Heavy cream till small bubbles appears, pour the cream into a food processor, and add the Golden syrup and chocolate mixture.
Press the ganache through a strainer over a heat proof glass bowl, let it sit till firm.
When the ganache is ready, cover the cake and enjoy!!
To find out what chocolate I used, and for the full recipe click here.