ga·nache noun \(ˌ)gä-ˈnäsh, gə-\
This cake is a chocolate lovers dream. The alternating layers of moist chocolate sponge cake and the rich and creamy ganache will make anyone swoon. It is perfect for any occasion, dress it up with berries, or add sprinkles for a birthday. Whatever the occasion, I would highly recommend pairing it with a very tall, icy glass of milk.
1 lb semisweet chocolate very finely chopped
1 lb bittersweet chocolate very finely chopped
4 cups heavy cream
1/4 cup good-quality honey
1/2 tsp coarse salt
1 tbs pure vanilla extract
Note: Use good chocolate - the better quality chocolate you use, the better it will taste.
Chocolate Sponge Cake
2 cups all-purpose flour
1 1/3 unsweetened cocoa powder, plus extra for dusting
2 2/3 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
4 large eggs
2 tsp pure vanilla extract
11 tbs unsalted butter, melted
1 1/3 cups buttermilk
1 1/3 cups brewed American coffee
1. To make ganache; place all the chocolate in a heatproof bowl; set aside. In a medium saucepan, combine the cream, honey and salt. Bring mixture to a boil, pour over the chocolate and let stand for 5 minutes to melt the chocolate. Whisk until smooth. Stir in vanilla extract and cover with plastic wrap and let stand at room temperature for at least 6 hours or overnight.
is completely covered. Smooth the top and sides. Refrigerate to set, about 30 minutes. Serve at room temperature.