Vegetarian cooking and baking

Vegetarian cooking and baking

Monday, May 7, 2012

Chocolate cake with chocolate ganache/ Chocolate ganache cake/ Eggless chocolate cake with chocolate ganache


Chocolate layers filled and frosted with a chocolate ganache, a chocolate truffle filling. This cake is truly a chocolate lover's wicked dream come true. Do I need to describe or add anything more?..So here comes the recipe which is a definite keeper.













The following recipe makes one 9 inch cake which is what I have made. For a celebration and a truly chocolatey delight it is highly recommened to make two such cakes and layer them one over the other. The original recipe uses eggs and I have replaced the same with egg replacer.So, whether you want to use eggs or not nothing can deter you from trying this cake.
Recipe source: The Baker's bible by Deborah Grey
Ingredients:
FOR THE CAKE
  • 1/4 cup unsweetened cocoa powder
  • 2 1/4 cups cake flour
  • 1 tsp baking  soda
  • 1/2 tsp salt
  • 2 oz unsweetened chocolate, chopped
  • 1 stick unsalted butter at room temperature
  • 2 1/2 cups light brown sugar
  • 2 tsp vanilla extract
  • 3/4 cup whipped silken tofu/ Egg replacer for 3 large eggs [If using eggs then simply go ahead and use 3 large eggs]
  • 1/4 cup sour cream or buttermilk
  • 1 tsp vinegar
  • 1 cup boiling water
FOR THE CHOCOLATE GANACHE FROSTING
  • 2 cups heavy cream
  • 1/2 lb or some more good quality  bitter sweet or semi sweet chocolate chopped
  • 2 tbsp butter
  • 1 tbsp vanilla extract
Method:
Preheat oven to 375 degrees F. Grease a 9 inch pan with some baking spray or line it with parchment paper, regrease and flour pans.

Sift together the cocoa powder, cake flour, baking soda and salt and set aside.

In the top of a double boiler over low heat melt the chocolate, stirring it frequently. If you don't possess a double boiler, you can make one by placing a heat proof bowl over a saucepan. The bowl should fit securely over the saucepan so that neither steam nor water can escape.Place the chocolate in a bowl. Allow the water in the saucepan to come to a boil and place the bowl on top. Turn off the heat under the saucepan and leave to stand for a while until the chocolate is melted.
Chocolate may be melted in an ovenproof bowl at 225 degrees F.
Also, you may use a microwave oven. Break the chocolate into small pieces and place them in a microwave safe bowl. Microwave uncovered for 1 to 1-1/2 minutes stirring after every 30 seconds.

With an electric mixer beat  butter, sugar and vanilla until light and creamy. Add the chocolate, silken tofu  and beat well. Add the flour mixture alternately with sour creeam  in three batches. Stir in the vinegar and slowly beat in the boiling water.

Pour into pans and bake for 30-35 minutes until a tester inserted comes out clean.

Cool cakes in the pans for 5 minutes. Carefully unmould in a wire rack to cool completely.

Prepare the frosting: bring the cream to a boil. Remove from heat and add the chocolate all at once, stirring until melted. Beat in the butter and vanilla.

Pour into a bowl and refrigerate until the ganache reaches a spreading consistency.

To assemble: Slice the cake into two layers. Place one layer, cut side up on a plate and spread a thick layer of ganache. Place second layer on top and continue frosting. If you have made two cakes continue layering and frost the top and sides of the final layer of the cake. Enjoy the devil's food dream cake!

By the way  the occassion for making this cake was completing 2 years of stay in USA. Well yeah you  just don't need any excuse or reason to make something as delish as this!
Linking this to Divyasculinaryjourney's Showcase-desserts


27 comments:

  1. congrats on completing 2 years..Wish I could be part of your celebration,just to have a slice of this beautiful chocolaty cake :-)

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  2. Ohh dear!!I can't resist my temptation... Drooling!!

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  3. Congrats Kavita..Cake looking awesomeeeee..Send me one plzzz

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  4. Perfectly done
    Good one.Love this !

    http://followfoodie.blogspot.com

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  5. Wow Kavita...I have to try this! I have tried a lot of eggless cake but never with tofu. What is whipped silken tofu? Which store should I check in? Ralphs?

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  6. Thanks everyone..@ Reva silken tofu is unpressed and undrained tofu that contains highest moisture and it's texture is more like custard. It is a very good egg substitute and you can find it in most supermarkets/ groceries including Walmart. If you can't find it there then you may try whole foods.

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  7. congrats. chocolate flavor is my fav in desserts. your cake looks awesome. so perfectly done. Did you make this with or without eggs?

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    Replies
    1. @ spice up the curry.. As mentioned in the post I used silken tofu as a replacement for eggs

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  8. Looks very delicious!!! I love choc cakes...

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  9. Awesome!!!very beautiful,delicious and tempting cake...loved it..

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  10. Mmmm..tempting cake and lovely presentation.how did u make those flowers??are those fondant?

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  11. @ tasty veedu thanks.. Yeah I made the flowers out of fondant.. I'm learning flowers and cake decorations by the Wilton method of instruction.. So there may be imperfections.. But I put them there more so because my son wanted me to!

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  12. What a pretty cake! Beautiful decoration. The cake looks so rich and moist. One bite would send me to heaven!

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  13. wow...the cake looks divine dear !!!!looks perfect !!!!

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  14. wow..looks & sounds delicious...great idea..!
    Tasty Appetite

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  15. Thanks for visiting my blog...Your blog is lovely as well...Nice collection of recipes n beautiful clicks..Following u on Facebook!!Be in touch thro' FB:)

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  16. I love chocolate! This looks so yum. I can use some right now!

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  17. First time here..Chocolate cake looks perfect and tempting. Following uuuuuuu.

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  18. Wow, the cake looks perfect feel like grabbing a slice :) Happy to follow you

    http://shwetainthekitchen.blogspot.com/

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  19. Yum! That looks and sounds so delicious! Thank you for sharing. :-) And congrats to the award nomination!(Found you through Petro's blog).

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  20. I love chocolates! Chocolate is also very beneficial for the heart and keeps the cardiovascular system running optimally. In addition to keeping the heart working, dark chocolate lowers blood pressure.

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  21. What could I use instead of cake flour as I am in the uk?

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    Replies
    1. Jacob if you can't get cake flour, you could add 2 tablespoons of cornstarch to 1 cup of all purpose flour. That would be a good substitute.

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  22. This is great. Thanks for sharing such a beautiful post with us. I also want to share something that monginis provide chocolate ganache cake online in India. http://www.monginis.net/chocolate-cakes/

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  23. That looks really delicious! It's one of my favorites thank you for shearing this information.....
    please visit in this site for kathi roll which is very good in looking and test....
    indian restaurant

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