Categories: Dessert
Ingredients
- # Milk Chocolate Ganache, recipe follows
- # Butter and flour, for springform pan
- # 2 cups pastry flour (500 mL)
- # 3/4 cup cocoa powder (175 mL)
- # 1 1/2 teaspoons baking soda (7 mL)
- # 1/2 teaspoon salt (2 mL)
- # 1 cup unsalted butter, room temperature (250 mL)
- # 2 cups sugar (500 mL)
- # 4 eggs
- # 1/2 cup plus 2 ounces buttermilk (125 mL plus 60 mL)
- # 1/2 cup plus 2 ounces brewed coffee (125 mL plus 60 mL)
- # 1 teaspoon vanilla extract (5 mL)
- # Chocolate Ribbon, recipe follows
Directions
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1. Preheat the oven to 325 degrees F (160 degrees C).
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2. Butter and flour the springform pan.
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3. Sift the flour, cocoa, baking soda and salt 3 times, and set aside.
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4. Cream the butter with the sugar until light and fluffy.
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5. Add the eggs one at a time, beating well after each addition.
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6. Combine the buttermilk, coffee and vanilla extract.
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7. Mix in one third of the dry ingredients, then half the wet ingredients.
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8. Repeat with the remaining dry and wet ingredients, finishing with dry.
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9. Pour the batter into the prepared cake pan.
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10. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean.
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11. Remove the cake from the pan after 15 minutes. Cool completely.
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12. Cut the cake into two layers.
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13. Sandwich the whipped Ganache between the two layers and spread more Ganache on the top and sides of the cake.
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14. Wrap the chocolate-covered acetate around the cake, chocolate side in, overlapping the ends slightly.
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15. Refrigerate the cake until the chocolate in the ribbon has set.
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16. Carefully remove the acetate before serving.