Tuesday, June 28, 2011

Chocolate Overload

It was one of my work buddies birthdays on Monday and I know how she (and I think every single one of my coworkers and boss) loves chocolate so I set out to make the chocolatiest cake I could. After it was all said and done the birthday girl declared it the best chocolate cake she'd ever had and dubbed it the Matilda cake. Having never watched Matilda I had to check the scene out on You Tube. Its a good thing she told me she liked it before I saw the video! :-) I do believe she meant it as a compliment.

Matilda Cake for Shannon

Start with your favorite chocolate cake. I cheated and used Betty Crocker Triple Chocolate Fudge cake mix (for maximum chocolate overload), prepared as directed with an extra egg and 1 tsp baking powder added.

Chocolate Frosting

1 cup cream
2 tablespoons corn syrup
pinch salt
1 tsp vanilla
1 pkg milk chocolate chips
1 pkg semi sweet chocolate chips
1 cup powdered sugar
2 sticks butter, cut into one tbls pieces

Heat cream with corn syrup and salt on stove until simmering. meanwhile, chop chocolate in food processor. with processor running add simmering cream slowly and process for one minute, until choc is melted. add powdered sugar and vanilla and process again. Then, with processor running, add butter one piece at a time, waiting until the piece is incorporated before adding another. cool until thick and spreadable. For a lighter, more buttercream-frosting, beat with an electric mixer before spreading which is what I did. Frost between layers, sides and top of cake which has been split to make 4 layers. Freeze cake for about 15 minutes then pour cooled put pourable ganache on top.

Chocolate Ganache
2 cups semisweet chocolate chip
1 cup cream
2 Tablespoons butter
1 tsp vanilla

In a large saucepan, combine chocolate chips, heavy cream, butter and vanilla. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside. Cool down until no longer warm - you can put in fridge - but you want it to still be pourable for icing the cake. If you don't use all of it you can keep in fridge to use later for something else.

Come join me for a virtual Ice Cream Social the weekend of July 16th & 17th. Share your favorite ice cream recipes, memories, photos, products, dishes, etc! Or just come and drool! Here's a link to previous socials.

Joining in today for Tempt my Tummy Tuesdays at Blessed With Grace and
Outdoor Wednesday at A Southern Daydreamer (my poppy counts!)


Marigene said...

Suzy, there is no such thing as a chocolate overload! Beautiful cake.
Have a great holiday weekend.

Myka Iyer said...

Making ganache is the tricky part where I mess up every single time :( Hope to do well this time!

Marsha said...

A beautiful cake - I agree with Marigene, there is no such thing as too much chocolate.

The poppies are gorgeous and I wrote the ice cream social on my calendar :)

ann said...

Your friend is very lucky.

Kate said...

Wow! I could do with a large slice of that cake, right now! Even if it is breakfast time. What a great way to start the day!

JO said...

the cake looks yummy....

~ Jo's Precious Thoughts ~

Happier Than a Pig in Mud said...

Chocolate... Overload... is that possible??? Sounds great, I'm sure everyone loved it:@)

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