Tuesday, May 29, 2007

First no eggs..now, NO FLOUR!

Proof once again that God still loves a poorly prepared cook ;)

I top this cake with Ganache to make it as decadent and sinful as I possibly can..cause that's just the way I roll. HAHAHA

I got the original recipe on line a few years ago, but this Ganache is from Alton Brown, Food Network.

Estimated Times:
Preparation - 20 min | Cooking - 40 min | Cooling Time - 4 hrs refrigerating | Yields - 12


  • 2 cups (12-oz. Pkg.) good quality semi sweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1/4 cup water
  • 1/2 teaspoon instant coffee granules
  • 1/2 cup good quality baking cocoa
  • 1/3 cup granulated sugar
  • 8 large eggs
  • Powdered sugar
  • Sweetened whipped cream (optional)

PREHEAT oven to 325° F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream. ( This is the sissy way to top this cake..just so ya know )


Courtesy of Alton Brown, Food Network

3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract
In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Easiest Moistest Cake on the Planet

I was thinking, hell, those cupcakes down there are almost the same as my recipe, 'cept mine uses no eggs, and I tasted them the day after, and they weren't as moist as I had hoped. THIS recipe is something that stays moist day after day, I would leave it air overnight, as sometimes right off you can still taste a little vinegar, but omg is it good. EZ+++

Wacky Cake
Oven at 350
10 mins to make
35-40 mins to bake

In a large bowl:

3 cups flour
2 cups sugar
1/2 cup cocoa (unsweetened)
2 t baking soda
1 t salt

Pour in:

2 cups water
2/3 cups salad oil
2 t vanilla
2 T vinegar

Mix well, pour in a 9 x 13 greased pan

I found that this gets puffy on top in my oven...
so I don't use it for round pans much, butit would
be a sturdy cake to carve up.