Dana Treat – Treat Yourself

Giant Chocolate Cake

Posted May 20, 2010

Giant Chocolate Cake with Bittersweet Chocolate Ganache
From Gourmet
24 servings

Nonstick vegetable oil spray
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup plus 3 tbsp. unsweetened cocoa powder
1 cup boiling water
2 cups sugar
3 large eggs
¾ cup (1½ sticks) unsalted butter, room temperature, cut into 1-inch pieces
1 cup buttermilk
1 tsp. vanilla extract

5 ounces unsweetened chocolate, chopped
¼ cup (½ stick) chilled butter, cut into ½-inch cubes
1 tsp. vanilla extract
¾ cup heavy whipping cream
¾ cup sugar
Edible flowers for decoration (optional)

Preheat oven to 350°F.  Spray 12-inch round cake pan with 2-inch high sides with nonstick spray.  Line bottom of pan with parchment paper round.  Spray parchment paper with nonstick spray.  Dust pan with flour, tapping out excess.  Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl.  Sift cocoa into another medium bowl.   Pour 1 cup boiling water over cocoa; whisk to blend.  Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes.  Add butter to egg mixture and beat until blended.  Beat in cocoa mixture.  Add buttermilk and vanilla; beat on low just to blend.  Add dry ingredients and beat on low just to blend.  Transfer  batter to prepared pan; smooth top.

Bake until tester inserted into center comes out clean, about 38 minutes.  Cool cake completely in pan on rack.  (Do ahead:  Can be made 1 day ahead.  Cover and let stand at room temperature.)

Place chopped chocolate, butter, and vanilla in medium bowl.  Bring cream and sugar to boil in a medium saucepan, stirring to dissolve sugar.  Carefully pour hot cream mixture into bowl with chocolate.  Let stand 1 minute.  Whisk until melted and smooth.  Chill ganache until thickened and spreadable, about 1 hour.

Carefully invert cake onto large cake plate.  Gently remove parchment paper.  Spread ganache over top and sides of cake and allow ganache to set, about 1 hour.  (Do ahead:  Cake can be made 1 day ahead.  Cover with cake dome and refrigerate.  Allow to come to room temperature before decorating with flowers.)

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