Chocolate layers filled and frosted with a chocolate ganache, a chocolate truffle filling. This cake is truly a chocolate lover’s wicked dream come true. Do I need to describe or add anything more?..So here comes the recipe which is a definite keeper.
The following recipe makes one 9 inch cake which is what I have made. For a celebration and a truly chocolatey delight it is highly recommended to make two such cakes and layer them one over the other. I have made this recipe using eggs before as well as this eggless version now.So, whether you want to use eggs or not, nothing can deter you from trying this cake.
FOR THE CAKE
- 1/4 cup unsweetened cocoa powder
- 2 1/4 cups cake flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 oz unsweetened chocolate, chopped
- 1 stick unsalted butter at room temperature
- 2 1/2 cups light brown sugar
- 2 tsp vanilla extract
- 3/4 cup whipped silken tofu/ Egg replacer for 3 large eggs [If using eggs then simply go ahead and use 3 large eggs]
- 1/4 cup sour cream or buttermilk
- 1 tsp vinegar
- 1 cup boiling water
FOR THE CHOCOLATE GANACHE FROSTING
- 2 cups heavy cream
- 1/2 lb or some more good quality bitter sweet or semi sweet chocolate chopped
- 2 tbsp butter
- 1 tbsp vanilla extract
Preheat oven to 375 degrees F. Grease a 9 inch pan with some baking spray or line it with parchment paper, regrease and flour pans.
Sift together the cocoa powder, cake flour, baking soda and salt and set aside.
In the top of a double boiler over low heat melt the chocolate, stirring it frequently. If you don’t possess a double boiler, you can make one by placing a heat proof bowl over a saucepan. The bowl should fit securely over the saucepan so that neither steam nor water can escape.Place the chocolate in a bowl. Allow the water in the saucepan to come to a boil and place the bowl on top. Turn off the heat under the saucepan and leave to stand for a while until the chocolate is melted.
Chocolate may be melted in an ovenproof bowl at 225 degrees F.
Also, you may use a microwave oven. Break the chocolate into small pieces and place them in a microwave safe bowl. Microwave uncovered for 1 to 1-1/2 minutes stirring after every 30 seconds.
With an electric mixer beat butter, sugar and vanilla until light and creamy. Add the chocolate, silken tofu and beat well. Add the flour mixture alternately with sour creeam in three batches. Stir in the vinegar and slowly beat in the boiling water.
Pour into pans and bake for 30-35 minutes until a tester inserted comes out clean.
Cool cakes in the pans for 5 minutes. Carefully unmould in a wire rack to cool completely.
Prepare the frosting: bring the cream to a boil. Remove from heat and add the chocolate all at once, stirring until melted. Beat in the butter and vanilla.
Pour into a bowl and refrigerate until the ganache reaches a spreading consistency.
To assemble: Slice the cake into two layers. Place one layer, cut side up on a plate and spread a thick layer of ganache. Place second layer on top and continue frosting. If you have made two cakes continue layering and frost the top and sides of the final layer of the cake. Enjoy the devil’s food dream cake!