Chocolate Macho Cake
Batter
7 ounces brown sugar
11 ounces dark chocolate (70% cacao)
9 ounces butter at room temperature
1 teaspoon baking powder
5 eggs
7 ounces flour
Drizzle
2 ounces brandy
2 ounces cream
2 ounces freshly brewed coffee
Chocolate ganache
7 ounces dark chocolate (70% cacao)
7 ounces cream
8 tablespoons brandy
For batter, melt the chocolate. Beat butter with brown sugar until mixture
is white. Combine flour and baking powder. Add eggs to the butter-sugar
mixture one at a time, adding a tablespoon of flour after each and beating
until uniform before adding another egg. Butter 2 8-inch round baking pans
and sprinkle with cocoa. Mix cooled chocolate into the batter, stirring
constantly. Mix in the remaining flour. Divide batter among pans, spreading
evenly, and bake in preheated 325-degree oven for about an hour, or until a
wooden pick comes out clean. Let stand in pans for 15 minutes, then remove
from pans. Combine all drizzle ingredients. Pierce cake layers with a wooden
picks multiple times, liberally coat each layer with the drizzle on both
sides. When the layers cool completely, wrap them in plastic and refrigerate
overnight. For ganache chop the chocolate. Heat cream in a saucepan, add
chocolate and brandy and let stand for about 3 minutes. Stir until chocolate
completely melts. Beat until thick, for a few minutes. Let cool, cover and
refrigerate overnight. Ganache will harden, so it needs to be removed from
refrigerator at least an hour before using and beaten until creamy. Cover
cake layers with ganache, stack them together and keep refrigerated.
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Batter
7 ounces brown sugar
11 ounces dark chocolate (70% cacao)
9 ounces butter at room temperature
1 teaspoon baking powder
5 eggs
7 ounces flour
Drizzle
2 ounces brandy
2 ounces cream
2 ounces freshly brewed coffee
Chocolate ganache
7 ounces dark chocolate (70% cacao)
7 ounces cream
8 tablespoons brandy
For batter, melt the chocolate. Beat butter with brown sugar until mixture
is white. Combine flour and baking powder. Add eggs to the butter-sugar
mixture one at a time, adding a tablespoon of flour after each and beating
until uniform before adding another egg. Butter 2 8-inch round baking pans
and sprinkle with cocoa. Mix cooled chocolate into the batter, stirring
constantly. Mix in the remaining flour. Divide batter among pans, spreading
evenly, and bake in preheated 325-degree oven for about an hour, or until a
wooden pick comes out clean. Let stand in pans for 15 minutes, then remove
from pans. Combine all drizzle ingredients. Pierce cake layers with a wooden
picks multiple times, liberally coat each layer with the drizzle on both
sides. When the layers cool completely, wrap them in plastic and refrigerate
overnight. For ganache chop the chocolate. Heat cream in a saucepan, add
chocolate and brandy and let stand for about 3 minutes. Stir until chocolate
completely melts. Beat until thick, for a few minutes. Let cool, cover and
refrigerate overnight. Ganache will harden, so it needs to be removed from
refrigerator at least an hour before using and beaten until creamy. Cover
cake layers with ganache, stack them together and keep refrigerated.
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