2 brothers

I made this cake for two brothers to celebrate a mission farewell and baptism. The cake was chocolate and filled with chocolate ganache. This was my first time making ganache and I just have to say that I felt rather fancy! It was so delicious that I may be eating ganache each and every morning for breakfast! For the recipe scroll down to the bottom of the post.

        

Chocolate Ganache Recipe:

24 oz bittersweet chocolate (finely chopped)

2 cups heavy cream unless you want it thicker, add less cream

Directions:

Place chopped chocolate into a bowl. Slowly heat the heavy cream in a medium saucepan on the stove until it comes to a simmer (do not boil.) As soon as the cream starts to simmer, remove it from heat and pour it gently over the chocolate. Let sit for 3 minutes, and then stir with a spoon to blend the cream and chocolate. The mixture should be smooth. Allow it to cool for a few minutes until slightly thickened. Make sure WATER does not touch the chocolate or mixture or it will go really hard and will ruin your ganache.

Chocolate cake-Ingredients 

--------------------------------------------------------------------------------

1 cup Unsifted unsweetened cocoa 

2 cup boiling water 

2 3/4 cup Sifted all-purpose flour 

2 tsp. baking soda

1/2 tsp. salt 

1/2 tsp. baking powder

1 cup butter or margarine Softened 

2 1/2 cup sugar

4 eggs 

1 1/2 tsp. vanilla 

If you want it really moist add a box of instant pudding and a 1/2 cup milk

Directions:

In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.

Cool completely.

Sift flour with soda, salt and baking powder.

Preheat oven to 350F.

Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.

In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla until light.

At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning.

and ending with flour mixture.

Do not overbeat.

Divide evenly into pans;smooth top. Bake 25 to 30 mins.

or until surface springs back when gently pressed with fingertip.

Cool in pans 10 mins.

Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.

Source: Rebecca Coster Ford