Chocolate California Gold Rush Cake
8 ounces (two 4-ounce bars) Ghirardelli 100 percent Cacao Unsweetened
Chocolate Baking Bar, chopped
1 cup unsalted butter
3 cups granulated sugar
5 eggs
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 bag (5.3 ounces) Ghirardelli Chocolate Squares, Milk Chocolate with
Caramel Filling, unwrapped
1/2 cup toasted pecans, finely chopped
1/4 cup powdered sugar
Preheat oven to 350 degrees. Grease a fluted two-quart Bundt pan. In a
1-quart saucepan over low heat, melt butter and both baking bars. Remove
from heat when chocolate is almost entirely melted. Continue stirring until
chocolate is completely melted. Set aside.
In a small bowl, combine flour and salt. Set aside.
In a stand mixer on low speed, mix sugar, eggs and vanilla. When these are
incorporated, gradually increase speed to medium-high. Beat on medium-high
for approximately 10 minutes. Batter will be pale yellow and fluffy.
Alternately add chocolate mixture and flour mixture to egg batter, beginning
and ending with the chocolate. Mix until just incorporated.
Pour half of the batter into prepared pan. Place unwrapped Milk Chocolate
Squares side by side around the center of the pan on top of the batter.
Sprinkle toasted pecans over the chocolate squares. Pour the rest of the
batter in the pan, spreading it evenly over the candy and nuts.
Bake cake at 350 degrees for 45 to 55 minutes. Transfer to a wire rack to
cool for about 15 to 20 minutes. Invert cake onto serving plate and cool
completely.
Before serving, dust cake with powdered sugar.
8 ounces (two 4-ounce bars) Ghirardelli 100 percent Cacao Unsweetened
Chocolate Baking Bar, chopped
1 cup unsalted butter
3 cups granulated sugar
5 eggs
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 bag (5.3 ounces) Ghirardelli Chocolate Squares, Milk Chocolate with
Caramel Filling, unwrapped
1/2 cup toasted pecans, finely chopped
1/4 cup powdered sugar
Preheat oven to 350 degrees. Grease a fluted two-quart Bundt pan. In a
1-quart saucepan over low heat, melt butter and both baking bars. Remove
from heat when chocolate is almost entirely melted. Continue stirring until
chocolate is completely melted. Set aside.
In a small bowl, combine flour and salt. Set aside.
In a stand mixer on low speed, mix sugar, eggs and vanilla. When these are
incorporated, gradually increase speed to medium-high. Beat on medium-high
for approximately 10 minutes. Batter will be pale yellow and fluffy.
Alternately add chocolate mixture and flour mixture to egg batter, beginning
and ending with the chocolate. Mix until just incorporated.
Pour half of the batter into prepared pan. Place unwrapped Milk Chocolate
Squares side by side around the center of the pan on top of the batter.
Sprinkle toasted pecans over the chocolate squares. Pour the rest of the
batter in the pan, spreading it evenly over the candy and nuts.
Bake cake at 350 degrees for 45 to 55 minutes. Transfer to a wire rack to
cool for about 15 to 20 minutes. Invert cake onto serving plate and cool
completely.
Before serving, dust cake with powdered sugar.
