Thursday, August 14, 2014

Anna Sultana's Chocolate Cake with Chocolate Butter Topping (Ganache)


Folklorama introduces us to quite an assortment of flavours.
But all good things must come to an end.
Time to get back to regular meals.

When in doubt, make something chocolate.
Ma had a quick, easy chocolate cake recipe.
Perfect to make during the summer, while the gang is gathered around the grill.

The cake is good on its own.
Or with a scoop of ice cream.
In a pinch a tin of frosting will do.
But, if you have the time, do try the ganache.


Hints:

You can substitute chopped semi-sweet or dark chocolate or dark chocolate chips when making the ganache.
For a mocha touch, add 2 or 3 Tablespoons strong coffee.

White chocolate also works well, too.

Use a large toothpick or a lollipop stick to poke holes in the cooled cake.


                        Chocolate Cake


Chocolate Cake
          
Grease a 9×13 pan
Preheat oven to 350º           
Bake 30 minutes  

Sift together into a large bowl
3 Cups flour
2 Cups sugar
1/3 Cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt

Make a small hole in the middle of the dry ingredients.
Pour in
2 Cups cold water
2/3 Cup vegetable oil
2 Tablespoons white vinegar
1 Tablespoon vanilla extract
Stir until the batter is smooth.
Pour into prepared baking pan.
Bake for 35 to 40 minutes, or until an inserted toothpick comes out clean. 
Let cool in the pan for 10 minutes.
Gently run a knife around the edges of the cake to loosen it from the pan. 
Carefully turn the cake out onto a cake pan.
Allow to cool completely before covering with ganache. 


Chocolate Ganache

Place a small bowl over a small pot of simmering water.
Place in bowl
1 Cup semi-sweet chocolate chips
2 Tablespoons butter
Melt together over low heat, stirring frequently until the mixture is smooth.

Poke holes in the cooled chocolate cake.
Pour the ganache over the cake and spread with a spatula.
Let the ganache soak into the cake. 

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