What treat would you make for a chocoholic? Chocolate brownies? Chocolate cake? How about both combined!? This dessert is rich and chocolatey like brownies, yet soft and light like a cake. I topped it with a dark chocolate ganache to give it an even higher degree of chocolatiness (pretty sure I’m making up a word here) to celebrate a chocolate-loving friend’s birthday.
Cake recipe adapted from: Williams-Sonoma
8 Tbs. (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
3/4 cup all-purpose flour
4 oz. good-quality semisweet or bittersweet chocolate (70%+ cacao is best), chopped
½ cup heavy whipping cream
4 oz dark chocolate, chopped (or chocolate chips)
Preheat an oven to 350°F. Line an 8-inch round cake pan with parchment paper.
Mix In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until well blended. Add the flour slowly and continue to beat.
Melt the chocolate in a double boiler, or in the microwave heating for 30-60 seconds at a time on 40% power, stirring each time until chocolate is melted. Add the melted chocolate to the batter and beat gently until just combined.
Pour the batter into the prepared pan and bake until for 20 to 25 minutes until toothpick inserted in the center comes out clean. Let the cake cool down a little before taking it out of the pan and decorating with ganache.
To make the ganache, add the dark chocolate to whipping cream in a saucepan and heat over low heat (stirring occasionally) until the chocolate is melted. Take it off the heat and stir to combine the cream and chocolate well. Let it cool down and thicken a little before pouring it over the cake. Spread with a spatula to the edges of the cake (you may cover the sides too). Let the ganache cool down further and then pipe decorations like a simple border using a star-tip. Drizzle melted white chocolate to make a pretty presentation.
Cut slices and enjoy as is, or à la mode.
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