Chocolate Ganache Cake

Makes 16
Prep 35 m
Chill 105 m
Bake 55 - 60 m
Bake 325 degrees F/350 degrees F

Ingredients

Cake:

Ganache:

Directions

Cake:

  1. 1 of 3 Heat oven to 325 degrees F. Coat 9 x 2-inch-round cake pan (straight sided) with nonstick spray. Line bottom with waxed paper; coat paper.
  2. 2 of 3 Beat butter in large bowl on medium-high until fluffy, 1 minute. Add both sugars; beat 3 minutes, until smooth. Beat in eggs, one at a time. Add syrup and vanilla and almond extracts; beat 1 minute. On low, beat in flour, salt; beat on medium 1 minute. Pour batter into prepared pan.
  3. 3 of 3 Bake in 325 degrees F oven 55 to 60 minutes, until toothpick inserted in center comes out clean. Let cake cool in pan on rack 15 minutes. Turn cake out onto rack; remove paper. Cool completely. (Keep cake bottom-side up. Cake can be frozen, tightly wrapped, for up to 1 month.)

Ganache:

  1. 1 of 5 Bring cream to a boil in saucepan. Stir in espresso to dissolve. Stir in almond liqueur, if using.
  2. 2 of 5 Place chocolate in medium-size bowl. Pour hot cream mixture over top; let stand 1 minute. Stir until very smooth. Cover; refrigerate until good spreading consistency, 45 minutes.
  3. 3 of 5 Place cooled cake on wire rack placed over baking pan. (The smooth bottom becomes the topdo not turn it right-side up.) Spread ganache over sides. Then pour ganache over the top of the cake. Spread the ganache evenly over the top.
  4. 4 of 5 Before ganache sets, gently press almonds onto the sides of the cake, using enough almonds to just cover the sides. Refrigerate for at least 1 hour or overnight.
  5. 5 of 5 To serve, let cake come to room temperature. Note: Toast almonds on a baking sheet in 350 degrees F oven 10 minutes.
Nutrition Information for Chocolate Ganache Cake
Servings Per Recipe: 16
Per Serving: 2 g fiber, 62 mg sodium, 21 g Fat, total, 102 mg chol., 11 g sat. fat, 383 kcal cal., 6 g pro., 46 g carb.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 09/22/2018