Chocolate Cake with Strawberry Drizzle & Ganache Topping
Chocolate Cake Ingredients
1 3/4 cups sifted cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1/2 cup sifted cocoa
1/2 cup softened butter
1 1/4 cup buttermilk, divided
4 oz broken up dark chocolate morsels
Mix together flour, sugar, baking soda, salt and cocoa in a large bowl.
Add butter and 2/3 cup buttermilk and mix well, which will become thick and seem dry as shown below.
Add the eggs, remaining buttermilk and broken up chocolate morsels.
Mix well, then pour into a greased and floured 9x13 baking pan.
Bake at 350 for about 30 minutes or if at a higher elevation bake at 325 for the first 20 minutes, then raise the temp up to 350 for the remaining time. It is done when a toothpick comes out clean.
Let the cake cool on a rack for 10 minutes, then remove from the pan. My cake stuck to the pan, it was very humid here yesterday, so I think the cake sweat a bit. But that was OK, because I was planning on cutting it into pieces anyway. Let the cake cool completely, then cut it into equal squares and place on a large platter.
Take a couple spoonfuls of my sinfully scrumptious strawberry jam and mix it with a little less than an equal amount of water; heat briefly in the microwave to combine. Spoon a little of the strawberry drizzle onto each piece of cake, letting a little bit fall over the sides of each piece.
2/3 cup whipping cream
6 oz dark chocolate morsels
Heat the whipping cream in a sauce pan on low heat until hot; do not boil. Remove from heat and stir in the chocolate until fully mixed into chocolate goodness. Let the mixture cool for a few minutes, then drizzle over each piece of cake, the same way you did the strawberry drizzle.
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