Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest
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Martha Stewart Living, May 2007
- Yield Serves 8
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Ingredients
- Vegetable-oil cooking spray
- 1/2 cup cocoa powder, plus more for dusting
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon instant espresso powder
- 3/4 cup water
- 2 cups sugar
- 2 large eggs
- 1/2 cup low-fat buttermilk
- 2 tablespoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Whipped Ganache Frosting
- 8 ounces semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tablespoons corn syrup
- 1 pound bar of milk chocolate
- Truffle Eggs
Directions
- Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake pans with cooking spray; line bottoms with parchment paper. Coat parchment with cooking spray, and dust with cocoa powder, tapping out excess.
- Melt butter in a large saucepan over medium heat. Add cocoa and espresso powders and water; whisk until dissolved. Whisk in sugar until smooth. Remove from heat, and whisk in eggs, buttermilk, and vanilla. Add flour, baking soda, and salt; whisk until combined.
- Divide batter among prepared pans. Bake until a cake tester inserted into centers comes out clean, about 45 minutes. Let cool 20 minutes. Unmold, and remove parchment; let cool.
- Trim tops of cake layers level. Place 1 layer, cut side up, on a wire rack set over a rimmed baking sheet. Spread with 1/2 cup ganache frosting. Place remaining layer, cut side down, on top. Coat top and sides with remaining cup frosting. Refrigerate until firm, about 15 minutes.
- Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth. Let cool 5 minutes. Pour over cake, and then refrigerate until firm, about 15 minutes.
- Using a chef's knife, scrape milk chocolate bar at a 90-degree angle, forming enough curls and shards to measure 1 1/2 cups. Transfer to a rimmed baking sheet, and refrigerate until ready to use.
- Transfer cake to serving dish; form a nest with chocolate shavings on top, and fill with truffle eggs.
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Hola Andrew. ppdrias imprimirme esta receta por favor. besos
I made this cake for Easter dinner. I followed the recipe as written, thought I decreased the instant espresso powder to 1 teaspoon as I was serving the cake to a family of coffee haters and I didn't want to risk them tasting a hint of coffee. I also baked it in two 8-by-2-inch round cake pans, baking it for ~35 minutes.The cake was delicious and very moist. The chocolate flavor was rich and perfect--I liked that it wasn't too sweet.
I'm not sure if this is what you are looking for Tina78...
http://www.marthastewart.com/photogallery/spring-treats?lnc=ad80e3c2fd17...
Can anyone PLEASE tell me where to find the Easter cupcake ideas sent via email earlier this month?? I receved it in daily recipe ideas and have lost it.Help !
This cake is unbelievably easy to make, and very tasty! I used grated orange zest in place of the espresso powder, and added a scant 1/2 tsp orange extract. I baked the layers in 6" pans instead (38-40 min), and used the extra batter for some mini cupcakes (10 min).
For Easter it might be fun just to use mundane small candy easter eggs. THey could be chocolate and even decorated. Maybe not up to MS standards but for my homespun tastes it would do for the holiday. This reminds me of the meringue bird nests my mother used to make.
The recipe for the truffle eggs is included. Just click on the blue highlighted "truffle eggs" at the end of the list of ingredients. I want to make this cake too, but I would dye all the eggs Robin's egg blue, as any children around will also want one of the blue eggs.
Is there a recipe on here somewhere for the truffle eggs? And where can i find the metallic luster? I am in Canada..can I buy this at any cake decorating store? Would love to try making this cake sometime.