lazy wednesdays marble chocolate ganache cake

20 Jun

I finally activated my Twitter account! I signed up for it ages and ages ago, but never got around to using it. Until Shannon & Erin doubleteamed me and showed me the wonder and magic that is Twitter. So, now you can follow my not-always-intriguing-or-interesting rambles at http://twitter.com/chocolatefool. The blog is linked to my twitter account, so the tweets should show up here on the side bar =) Oh, the wonders of wordpress!

Speaking of Shannon and Erin, we had a lovely lunch the other day that Erin cooked for us. Shannon made corn, Erin made burgers, and I brought a modified version of the pecan praline caramel crack(er) bars. We sipped iced tea while catching up, and watching the dreary weather through Shannon’s kitchen window. This summer is taking it’s sweet time arriving in Toronto. Last summer was filled with lots of laughter, picnics, ice cream and sangria for my best friends and myself. This year, sadly, everyone is busy making lots of money for various things such as rent, school and internships. We don’t get to see each other as often, or even get a chance to talk endlessly on the phone, but I’m fairly certain that we each know that we can count on each other. I love my soulmates, Opie & Savo, and wish every day could be a sangria-by-the-harbour-front kind of day.

By some fluke, Savo and I had a day off and all to ourselves, so after some sleeping in, we decided we’d bake a cake. The recipe was going to produce a pretty, velvety smooth and rich chocolate vanilla zebra cake, but although we followed instructions, our cake did not come out with zebra stripes =( It ended up being very chocolate-heavy which probably distorted the stripes and resulted in a marble cake instead. Hey, I’m not complaining though – chocolate is chocolate is chocolate. I think I’d probably leave out the lemon zest that was called for, but keep everything else the same. We were also going to drizzle the semi-sweet chocolate ganache with melted white chocolate for a dramatic effect, but had a little mishap….and thereby kept the cake classy and simple. The chocolate ganache and vanilla ice cream made everything better, though. After an adventure with Savo’s devil mixer from hell (it looked/sounded/worked like a chainsaw rather than a handmixer), and making a huge mess in the kitchen, these pictures make it all worth it. Savo is a photographer, and these photos are all his. Thanks to him and his kitchen with awesome windows (and natural light! something that my kitchen doesn’t have) we ended up with these amazing photos – which he emailed to me and allowed me to use. Now that is love!

vanilla & lemon

vanilla & lemon

mixing in the sink to avoid making a huge mess with savo's mixer from hell

mixing in the sink to avoid making a huge mess with savo's mixer from hell

black & white yumminess

black & white yummines

we thought we did it right...

we thought we did it right...

it looked like the zebra cake would work out!

...it looked like the zebra cake would work out!

covering the cake in simple ganache

covering the cake in simple ganache

action shot!

action shot!

simple & delicious chocolate cake

a simple & elegant exterior....

...with a turbulent yet tasty inside

....and yet, no zebra stripes =(

IMG_3996

thank goodness ice cream and chocolate ease disappointments

IMG_3997

even though there are no zebra stripes, it's still pretty!

in the end, it still tasted good

in the end, it still tasted good

Recipe

Ingredients:

  • 4 eggs
  • 1 cup sugar
  • 1 cup milk
  • 1 cup oil
  • 1 tsp vanilla extract
  • 2 cups pastry flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp dark cocoa powder
  • 1 1/2 cups semi-sweet chocolate
  • 1 cup heavy cream

How-to:

  1. Preheat the oven to 350F.
  2. In a large bowl, with a hand mixer or stand mixer, combine the eggs and sugar until the mixture is pale yellow and creamy.
  3. Add in the oil and milk and continue beating until well blended. Add the vanilla extract.
  4. In a second bowl, sift together the flour, baking powder. Gradually add the dry ingredients to the wet batter. Don’t overbeat the mixture.
  5. Divide the batter into two equal parts. Add the cocoa powder to one bowl, and mix well.
  6. Grease a 9-inch pan with oil or butter, and line bottom with parchment paper.
  7. Now, taking turns, scoop a ladle-full of yellow batter and cocoa batter into the pan. Pour a ladle-full of yellow batter into the centre of the pan, and then pour a ladle-full of the cocoa batter right on top of the yellow batter. Continue alternating the two batters until you’ve finished both bowls.
  8. Bake in the oven for about 40 minutes, or until a toothpick inserted into the centre comes out clean.
  9. Remove from oven and let cool in the pan for 10 minutes. Run a knife arounf the inside of the pan to loosen the sides, and gently invert onto a cooling rack. Let cake cool for another 20 minutes.
  10. In the meantime, melt the chocolate and heavy cream in the microwave or over a double boiler. Once it has reached a smooth consistency, spread it all over the cake and try to make it look pretty. If you like drizzle white chocolate over top for a dramatic (and yummy) effect. Enjoy by itself or with vanilla ice cream!

xo dessertchick

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5 Responses to “lazy wednesdays marble chocolate ganache cake”

  1. Jen June 20, 2009 at 6:20 am #

    Beautiful cake!!! I love the idea of swirling the cakes!

  2. sweetie June 23, 2009 at 5:21 am #

    it looks great even if the stripes didn’t come out the way you wanted. now can you cross this off your “to make” list?

  3. Bunny June 27, 2009 at 8:28 pm #

    It looks fantastic , no need to be disappointed! I’d love a slice with ice cream!

  4. gratis geld August 30, 2009 at 10:19 am #

    Very nice cake! Perfect. Really should make this one…

  5. Suparna March 4, 2011 at 11:40 pm #

    Tried your recipe. Was most delicious. 🙂

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