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Receta Ganache Filled Devil's Food Cake

Name: Ganache Filled Devil's Food Cake
Ingredients: 1 3/4 c. boiling water; 8 ounce semisweet chocolate, coarsely minced; 1 c. unsweetened cocoa pwdr; 2 c. sifted cake flour; 2 tsp baking soda; 1/4 tsp salt; 10 ounce butter, softened; 1 3/4 c. dark brown sugar; 4 lrg Large eggs; 2 tsp vanilla extract; 1/2 c. heavy cream; 2 Tbsp. butter; 4 ounce semisweet chocolate, finely minced; 2 1/2 stk (1 1/4 c.) plus 2 Tbsp. butter, softened; 4 1/2 c. confectioners' sugar; 1 c. unsweetened cocoa pwdr; 2 tsp vanilla extract; 1/4 c. plus 2 Tbsp. lowfat milk

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Ingredientes

1 3/4 c. boiling water
8 ounce semisweet chocolate, coarsely minced
1 c. unsweetened cocoa pwdr
2 c. sifted cake flour
2 tsp baking soda
1/4 tsp salt
10 ounce butter, softened
1 3/4 c. dark brown sugar
4 lrg Large eggs
2 tsp vanilla extract
1/2 c. heavy cream
2 Tbsp. butter
4 ounce semisweet chocolate, finely minced
2 1/2 stk (1 1/4 c.) plus 2 Tbsp. butter, softened
4 1/2 c. confectioners' sugar
1 c. unsweetened cocoa pwdr
2 tsp vanilla extract
1/4 c. plus 2 Tbsp. lowfat milk

Direcciones

Make the cake: Preheat over to 350 F. Butter two 9-inch cake pans. Line bottoms with circles of wax paper, then butter and flour the paper.
In a medium bowl, pour the boiling water over the minced chocolate. Set aside for 5 min. Add in the cocoa and stir till mix is smooth. Set aside to cold to room temperature.
In a small bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add in the Large eggs, one at a time, beating well after each addition. Beat in the vanilla. Add in the flour mix and half of the choc- olate mix. Beat on low speed to combine, then on high for 1 1/2 min. Add in the remaining chocolate mix and beat on low speed to combine.
Pour the batter into the prepared pans and bake for 30 to 40 min, or possibly till a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cold for 20 min. Then invert the cakes onto the racks to cold completely.
Prepare the Ganache: In a small saucepan, bring the cream and butter to a simmer. Add in the chocolate, cover for 5 min, then stir till smooth. Chill the ganache till hard sufficient to spread.
Meanwhile, make the frosting: In a large bowl with an electric mixer, cream the butter.
In a medium bowl, whisk together the sugar and cocoa. Beat one-third of the sugar- cocoa mister into the butter. Fold in the vanilla. Add in the rest of the sugar-cocoa mix- ture alternately with the lowfat milk and beat till the frosting is smooth.
Assemble the cake: Top one cake layer with the ganache. Add in the second layer of cake and frost the sides of the cake, then the top. Decoratively, pipe frosting around the base and top edges of cake.