Chocolate Cake with Ganache

A to-die-for dessert from Chef Tony Gault of Cafe 1912





Ingredients for cake:

8 oz. chocolate pieces

2/3 c. butter

1 c. sugar

4 eggs

4 T. all-purpose flour

4 T. unsweetened cocoa powder

1 1/2 t. baking powder

1 t. vanilla extract

zest of 2 oranges

Ingredients for ganache:

2/3 c. heavy cream

9 oz. chocolate pieces

Preheat oven to 350 degrees. Butter 10-inch round baking pan and line with parchment paper. Place chocolate and butter in heat-proof bowl over boiling water to melt. Set aside. Beat eggs with sugar until thick and pale. Add the vanilla extract and orange zest. In separate bowl mix the flour, cocoa powder, and baking powder. Sift this mixture into another bowl to prevent lumps in cake. Fold the flour mixture into the egg mixture just until the batter comes together. Pour into prepared cake pan and bake for 40-50 minutes or until wooden pick comes out clean. Cool cake completely in refrigerator for at least 30 minutes.

For the ganache, gently heat the heavy cream in sauce pan until hot. Remove pan from heat and add chocolate pieces. Stir until smooth. Let cool at room temperature until thick. Pour ganache over cake and refrigerate for at least 1 hour to set.

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