Wishing everyone a very happy and prosperous Newyear!!I baked this cake for Newyear.
This is my first attempt in frosting.Though it was shabbily frosted :(I loved the taste of the cake with ganache.
Its been a year since I bookamrked this recipe on Joy of baking website.I was really apprehensive in making the frosting from scratch.But this recipe is so easy to follow that even an amateur baker like me was able to manage.
There are too many good things in this recipe.First of all it is eggless and the next thing is it uses only one pan.Yeah!!We mix all the ingredients in the cake pan itself and pop it into the oven.
All purpose flour - 1 1/2 cups
Sugar - 1 cup
1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter, melted
1 cup (240 ml) warm water
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract
6 ounces (170 grams) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tablespoon unsalted butter, room temperature
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended.
Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
Frosting: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light. With an offset spatula or knife spread the ganache over the cooled cake.