The Reminder

My name is Rachel.
I'm 22 this year and I'm still afraid of lizards. I'm definitely too old to be on tumblr and am easily amused. I absolutely love dogs, chocolate, city lights and music.
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smilingfork: Coffee Cake with Chocolate Ganache and Chocolate Bark Difficulty: ★★☆☆☆ (easy) Ingredients: Cake: 280g butter 250g sugar 250g self raising flour 1/2 tsp baking powder 1/4 tsp salt 5 large eggs 2 or more tbsp instant coffee plus 1 tbsp hot water to dissolve coffee, leave aside to cool. 2 tbsp cream/milk Ganache: 340g bittersweet chocolate 385g heavy cream/whipping cream 57g unsalted butter (optional) Directions: Set the oven at 180 C. Prepare 2 9 inch sandwich pans. Sift flour, baking powder and salt into a bowl. Mix the coffee mixture with the milk/cream. Beat butter and sugar until creamy and fluffy. Add egg one at a time and beat until fluffy. Add the coffee and cream/milk mixture. Take it off the mixer if you’re using one and fold in the flour with a spatula in 3 batches. Pour into pan and bake 35 to 40 minutes (depending on your oven). Will spring back lightly if done, sides will shrink a little. Turn out after 6 or 7 minutes and allow to cool completely. To make ganache, break chocolate into pieces and process in food processor until very fine. Heat the cream to boiling point and with the food processor running, pour in the cream in a steady stream. Process a few seconds until smooth. Transfer to a bowl and cool completely. Gently stir in the optional butter if using. Allow to cool several hours before using. To assemble, sandwich cakes together with a small amount of ganache, and ice cake completely with the remaining ganache. Top with chocolate bark.

smilingfork:

Coffee Cake with Chocolate Ganache and Chocolate Bark

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Cake:

  • 280g butter
  • 250g sugar
  • 250g self raising flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs
  • 2 or more tbsp instant coffee plus 1 tbsp hot water to dissolve coffee, leave aside to cool.
  • 2 tbsp cream/milk

Ganache:

  • 340g bittersweet chocolate
  • 385g heavy cream/whipping cream
  • 57g unsalted butter (optional)

Directions:

  1. Set the oven at 180 C. Prepare 2 9 inch sandwich pans.
  2. Sift flour, baking powder and salt into a bowl.
  3. Mix the coffee mixture with the milk/cream.
  4. Beat butter and sugar until creamy and fluffy. Add egg one at a time and beat until fluffy. Add the coffee and cream/milk mixture. Take it off the mixer if you’re using one and fold in the flour with a spatula in 3 batches.
  5. Pour into pan and bake 35 to 40 minutes (depending on your oven). Will spring back lightly if done, sides will shrink a little. Turn out after 6 or 7 minutes and allow to cool completely.
  6. To make ganache, break chocolate into pieces and process in food processor until very fine. Heat the cream to boiling point and with the food processor running, pour in the cream in a steady stream. Process a few seconds until smooth. Transfer to a bowl and cool completely. Gently stir in the optional butter if using. Allow to cool several hours before using.
  7. To assemble, sandwich cakes together with a small amount of ganache, and ice cake completely with the remaining ganache. Top with chocolate bark.