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!)
