A few weeks back, I decided to whip up a cake for a cooking party at a friends' house. I wanted a moist chocolate cake with a simple frosting, and ultimately settled on a ganache topping – my husband's favorite. I decided to try a new cake recipe for this effort, and found the King Arthur Flour Moist Chocolate Cake recipe.
While the cake lived up to its billing, I have to admit I wasn't a huge fan of its flavor. It wasn't that chocolate-y (though the ganache added a nice heavy chocolate flavor to the finisher cake), and the flavors didn't quite meld to my liking (was it my older cake flour?). That being said, everyone else loved the cake, so maybe the issue is me?
The recipe itself was otherwise fairly standard – sift (or in my case, whisk with a fork) the dry ingredients together, and then combine with wet ingredients.
The volume of liquid made it much easier to use a spatula instead of the hand mixer to blend the ingredients, so I ultimately used that approach instead of getting bits of batter spraying everywhere from the mixer. I then poured the batter into a prepared pan, and baked for 32 minutes.
As the cake cooled, I made the ganache using a KAF recipe (surprise, surprise). I used 6 oz. of Ghirardelli bittersweet chocolate and approx. 1/2 cup of semi-sweet chips, which ended up being the perfect amount for a 9 x 13 cake. I also followed their approach of using a bit of light corn syrup to get a smooth, shiny consistency, and was really pleased with the results. Will certainly be a feature of my future ganache makings!
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