Chocolate Carrot Cake

[Guest guest]

* Exported from MasterCook *

 

Chocolate Carrot Cake with Chocolate Ganache

 

Recipe By : Cafe Brenda

Serving Size : 12 Preparation Time :0:00

Categories : " Post " Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 oz unsweetened chocolate

1 1/3 cups unbleached white flour

2/3 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 eggs (or equivalent egg replacer)

1 1/4 cups honey

2/3 cup vegetable oil

2 teaspoons vanilla extract

finely grated zest of 1 lemon

3/4 cup buttermilk

1 1/2 cups grated carrots

Ganache:

6 ounces unsweetened chocolate

1 cup heavy cream

1/2 cup honey

1 teaspoon creme de cacao

 

Bring all cake ingredients to room temperature. (Chocolate may harden

when mixed with cold eggs or milk.) Preheat oven to 350 ° F.

Melt 2 1/2 ounces of chocolate in a double boiler. Set aside to cool.

Combine flour, cocoa, baking powder, baking soda, salt, and cinnamon in a

bowl. Set aside.

In a separate bowl, beat eggs or prepare egg replacer (add a few extra

tablespoons of buttermilk to egg replacer for this cake). Add 1 1/4 cups of

honey and beat until light.

Add oil to egg-honey mixture and beat well. Stir in vanilla and lemon

zest. Add melted chocolate. Mix well and then stir in buttermilk.

Stir dry ingredients into liquid ingredients until just combined. Stir in

carrots.

Pour batter into 2 9-inch round cake pans, buttered and floured. Bake 35

to 40 minutes until a cake tester inserted in the center comes out clean. Let

cake cool before removing from pans.

For ganache, melt 6 ounces of chocolate in double boiler. Let cool to room

temperature.

Warm cream in a saucepan over low heat until just warm. Do not boil.

Stir honey, creme de cacao and warmed cream into chocolate. Stir gently

with a spoon until well-combined then whisk for about 30 seconds until mixture

lightens in color and looks silky. Do not overbeat. Ganache will thicken as it

cools. It can be refrigerated.

When cake is completely cool and ganache is at room temperature. Spread

ganache over one cake. Place second cake on top and pour remaining ganache on

top, letting some flow over edges. Ganache will develop a silky sheen in a few

moments.

 

 

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