This is a dense, very chocolatey cake where a little goes a long way. The ganache frosting is very rich and a small slice will be enough. Once in awhile I enjoy making a cake from scratch, it is extra work but worth it.
Chocolate Cake with Ganache Frosting
- 10 oz. bittersweet chocolate (use a good quality chocolate such as Ghiradelli which is 60% cacao and you can buy as a baking bar or chips)
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 5 large eggs, separated
- 2 tbsp. dark rum
- 1/3 cup almonds, ground
- Ganache frosting (see below)
- 1/2 cup cocoa
Preheat the oven to 300°F. Butter an 8-inch cake pan and line the bottom with parchment or wax paper (cut out a circle to fit the bottom).
Place the chocolate in a double boiler over hot, not boiling, water. When the chocolate is melted, turn off the heat and leave the chocolate over the hot water.
Beat the butter with 1/4 cup of the sugar until light and fluffy. Add the egg yolks and beat for 1 minute. Add the rum and the almonds and beat for a couple of minutes. To prevent lumping, combine the almonds with 1 tsp. of sugar before you grind them up. In a separate bowl, beat the egg whites until foamy; gradually add the rest of the sugar. Continue to beat the whites until they are stiff and on the shiny side.
Add the melted chocolate to the butter mixture and stir with a rubber spatula until well combined. Fold 1/4 of the chocolate mixture into the egg whites, then fold the egg whites into the chocolate mixture. Do this gently so as not to deflate the meringue.
Pour the mixture into a cake pan and bake for 25 minutes or until your cake tester comes out clean. My oven took an extra 15 minutes; all ovens are different and this is only an estimate. Cool for 10 minutes, then carefully turn the cake onto a plate. Chill while you prepare the ganache.
- 1 quart heavy cream
- 2 lbs. bittersweet chocolate, chopped, such as Ghiradelli
- 1-2 tbsp. vanilla (optional – this addition came from Junior’s Desserts – try next time as I am sure it would add some great flavor)
Bring cream to a boil in a large saucepan. When it boils, remove immediately and add chocolate all at once. Stir with a whisk until it is melted and smooth. Pour into a bowl, cool at room temperature; then cover with plastic and chill.
Whip about 1-1/2 cups of the ganache until it is light and fluffy. Smooth it over the top and sides of the cake. Chill for 1 hour, then sift a thin, even coat of cocoa over the top if desired.
Serve at room temperature. The ganache will keep for up to a week in the refrigerator and I do not recommend freezing it – I did not like the outcome.
I first made this cake for a granddaughter.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/26/chocolate-fancy-cake/