Tuesday, December 27, 2016

Mexican Chocolate Cake with Milk Chcoclate Ganache

Mexican Chocolate Cake with Milk Chocolate Ganache
I did something completely different for Christmas this year we had Mexican inspired dishes.  This was dessert, the Mexican Chocolate Cake with Milk Chocolate Ganache.
It was by far the most decadent chocolate cake I have ever made.  The texture of it and the amazing smell of chocolate with cinnamon was fantastic! 

Ingredients:
2 sticks (1 cup) butter, softened
1/2 cup cocoa
3/4 cup water
2 cups granulated sugar
2 large eggs
1/4 cup whole milk
1/4 cup sour cream
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
chocolate stars for garnish

For ganache:
2 cups milk chocolate chips
3/4 cup heavy whipping cream

Put oven rack in middle position and preheat oven to 350° F. Spray pan (cake 9-inch tube pan or a 12 cup bundt pan) with baking spray.  
Melt butter in microwave. Whisk butter with cocoa in a stand mixer.  Add warm water and whisk until smooth.  In a measuring cup, whisk a 1/4 cup of whole milk and 1/4 cup sour cream until combined. Whisk in separately sugar, eggs, milk and sour cream mixture, and vanilla. Sift together flour, baking soda, cinnamon, and salt into a bowl.  Then add to cocoa mixture and whisk until just combined. 
Pour batter into cake pan and bake until a wooden toothpick comes out clean or a few crumbs adhering to it, 45-55 minutes.
Cool cake in pan on wire rack 20 minutes, loosen edges, and turn out onto plate.  Cooling the cake before pouring the ganache on it will allow it to adhear better.  *I also turned the cake out onto 4 strips of parchment paper so I could remove them after pouring over ganache.  That way the cake plate stays clean. 

Make ganache:
Melt the chcolate chips and the whipping cream together in a medium saucepan.  Whisking until smooth.  Spoon glaze over top and sides of the cake until covered. Place chocolate stars on as desired and place cake in refrigerator to set.  
Yields: 10-12 servings
Recipe adapted from: Epicurious

Mexican Chocolate Cake with Milk Chocolate Ganache

Enjoy!

Sherry

I will link with these parties:

Foodie Friday at Rattlebridge Farm
Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine
Meal Plan Monday at Southern Plate

5 comments:

La Table De Nana said...

That..is beautiful!

happywonderer.com said...

Now that is one fine looking cake!

Deborah RusticPumpkin said...

This looks delicious and so moist for a chocolate cake too. When I bake it, I think I'll be putting a pinch of chilli in too as I love chilli and chocolate together.
~~~Deborah

Dayle ~ A Collection of Days said...

Say "chocolate" and I'm in.

Mother of 3 said...

That sounds so yummy! I love the taste and texture of ganache! Pinned.