Cupcake Ranking 3 Cupcakes
I had high hopes for this cake. Unsweetened chocolate cake with rich chocolate cake ganache. Yea baby. Unfortunately, the cake was super dense and dry. If you like your cake more fudgy then spongey this is the cake for you. The cake is super rich and the ganache is thick and delicious. We weren't a huge fan of the cake because it was so dense and dry. With ice cream it was truly delicious but it definitely needed the ice cream.
1 C (2 sticks) unsalted Butter, room temperature, plus more for pans
1/2 C unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 C all-purpose Flour (spooned and leveled)
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 C packed Light-brown sugar
2 large Eggs plus 2 large egg yolks, room temperature
6 oz Bittersweet chocolate, melted
1 tsp pure Vanilla extract
1 C low-fat Buttermilk
Preheat oven to 350. Butter two 8-inch round cake pans (I used 9); dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes (Mine took 18-20). Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
2 C heavy Cream
1/2 C Confectioners' sugar
1/8 tsp Salt
1 lb Bittersweet chocolate, roughly chopped
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped (actually needs to be more finely chopped then 'roughly.' I did roughly and the ganche ended up being chunky. If you want smoother ganache chop the chocolate pretty fine), and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
As I mentioned above, the cake tastes good. And with ice cream it is dynamite. However, the cake itself is dry and dense. The ganache is creamy, chocolatey and delicious. I wouldn't make the cake for anyone, but the ganache is a keeper.