Friday, April 1, 2011
I am deep in the trenches of potty training, and heaven help me, I needed some chocolate. This is by far my favorite chocolate cake recipe. I could drink the chocolate ganache! I've done some tweaking that may seem odd, the cornstarch is an emergency cake flour replacement, and to help with the altitude I'm at (4,500) Also, I make sour milk, which I've included the instructions for as well. Make sure to save some for me! And remember folks, I'm still in the beginning photog stage!
Chocolate Self Pity Cake
*2 1/4 Cups flour, approximately...(Put 1 TBS. of cornstarch in each 1 cup measurement, then fill remaining with flour. Don't worry about this in the 1/4 cup.)
*3/4 Cup unsweetened cocoa
*1 3/4 Cups sugar
*2 tsp baking soda
*1 1/4 tsp. salt
*1 1/2 Cups sour milk....(in glass measuring cup, put 1 1/2 TBS. white vinegar
then pour milk to equal 1 1/2 cups. Let sit for 5 minutes.
*1 Cup canola oil
*3 large eggs, room temperature
*1 1/2 tsp. vanilla
Have I confused you? Please let me know if these directions make you lost!!
Preheat oven to 350. Grease 10 inch Bundt pan, dust with cocoa.
In large bowl, combine flour, cocoa, sugar, baking soda, and salt.
In medium bowl, with whisk, mix sour milk, oil, eggs and vanilla until blended. Add milk mixture to flour mixture and whisk very well until smooth.
Pour into prepared Bundt pan, bake until toothpick inserted in center comes out clean, approximately 40 minutes. Do not over bake!!! Cool in pan for 10 minutes, removed from pan, let cool completely on wire rack. Spread on chocolate Ganache and enjoy!
1 Cup whipping cream
12 ounces chopped milk or semi-sweet chocolate. ( I use plain old chocolate chips.)
In medium saucepan, bring whipping cream just to a boil over medium high heat. Remove from heat, add chocolate, DO NOT STIR. Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes, spoon over cake or cupcakes.