Deep, Dark and Devilish Decadence

I have many recipes for chocolate cake, and each time I think I’ve found my ultimate one, a new cake comes along, and I absolutely have to try it. I just can’t pass it up!

I read about Tish Boyle’s Deep Dark Chocolate Cupcakes, on several blogs and decided I’d try them out.

I made two batches- one lot of 24 cupcakes, and one 7″ cake.

Here is the recipe. It’s pretty straight forward, but makes a really runny batter. Don’t panic, the resulting cupcakes are soft and tender. They are the perfect foil for a deep dark chocolate ganache, or a sweet and salty peanut-butter and milk chocolate ganache.

Ingredients:

1 3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks / 150 g unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 teaspoon vanilla extract
1 cup warm water

Method:

Position a rack near the center of the oven and preheat the oven to 325F/180C.

Prepare a 7 or 8″ tin. Line with baking parchment and spray or coat with butter.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until well blended and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 1 minute, until creamy.

Gradually add the sugar and beat at high speed for 3 minutes, until mixture is pale and well blended.

Add cocoa powder and beat at medium speed for 1 minute, scraping down the sides of the bowl with a rubber spatula as necessary.

Beat in the egg(s), one at a time, beating well after each addition. Beat in vanilla extract.

At low speed, add the flour mixture in three additions, alternating it with the warm water in two additions. Scrape down the bottom and sides of the bowl with a rubber spatula and mix at low speed for 30 seconds.

Pour the batter into the prepared tin.

Bake the cake for minutes for 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool the cake in the pan, set on a wire rack, for 20 minutes.

Remove the cake from the tin onto the rack and cool completely.

For the Ganache:

400g dark chocolate (60 to 64%), chopped or dark chocolate callets
1 cup heavy cream, warmed in the microwave

Melt the chocolate in a bowl in the microwave, in short bursts. Remove the bowl and let the chocolate cool for 2 minutes. Using a spatula, stir in the warm cream. Set aside until it reaches room temperature. Then chill for 4-5 hours.

To decorate:

Ideally freeze the cake, well wrapped in cling film, for a day.

Cut the cake into three layers. Zap the ganache in the microwave until it softens and feels like nutella or peanut butter. Sandwich the layers together generously, with the ganache, starting with the top of the cake as the base layer and ending with the bottom of the cake on top.

This’ll ensure a smooth top.

Do a rough crumb coat on the sides, then pop the cake into the fridge to chill the ganache.

Cover the top and sides with another layer or two of ganache and smooth it with a spatula dipped in hot water. I used a cake comb to make the ridged pattern on the sides.

Chill the cake until the ganache is fully set.

Then decorate as you wish.

What did I do with the cupcakes? Look out for my next post!

R