Ganache Forgives; I Don't.

This is my boyfriend. My boyfriend likes to workout. My boyfriend like to listens to intense rap music when he works out. While I do not share his enthusiasm for the rap game, I recently had a spat with what seemed to be a delicious cake, which would be just as easy to make. It wasn't easy. Equally NOT easy has been finding a name for my blog. But, when in doubt, make cake. I sat there so angry, trying to fix a that crumbled cake, thinking the entire time that I would never forgive the blogger who was successful with this recipe. Luckily, the recipe for the frosting was actually a ganache--thick, flowing ganache. Ahah! Like Tina did Ike in the limo, it finally hit me! Ganache forgives...I don't (see Rick Ross GFID).

So now that I have a proper name for my blog, I guess I'll share the cake that brought about this roller coaster of unfortunate and fortunate events. I give you the three layer, strawberry filled, chocolate cake of horror:

Okay, so it's more like a horror film of the black and white variety in which there is a great lead up to a horrific creature, and then the revelation of this creature is totally underwhelming. Sorry, I was determined to succeed.

The recipe is from recipe girl:

CAKE:
3 ounces fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
1 1/2 cups hot brewed coffee
3 cups granulated sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs, at room temperature
3/4 cup vegetable or canola oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract
FROSTING:
1 pound fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
FILLING:
One (10-ounce) bag frozen raspberries, thawed
1/4 cup sugar
1 Tbsp. cornstarch

Rule number one, when someone says put parchment paper on the bottom of a pan, do it. 
Anyway...
Preheat oven to 300 degrees. Grease three 8-inch cake pans. Line bottoms with rounds of parchment paper, then spray paper too. Set aside.
In a medium bowl combine the chocolate and hot coffee. Stir together and let sit until chocolate is melted. Set aside.
In a large mixing bowl beat eggs for 3-5 minutes. Add oil, buttermilk, vanilla, and coffee until well combined. In a separate bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients, mixing just until combined.
Divide batter amongst the three pans and bake for 55-60 minutes, or until toothpick inserted into center comes out clean.

Meanwhile, bring the cream, sugar, and corn syrup to a boil over medium heat. Remove pan from heat and stir in chocolate until melted. Add butter and stir until smooth. Transfer to a bowl and place in refrigerator until it reaches spreading consistency (mine took about 45 minutes).

To make filling, puree strawberries in a blender or food processor. Transfer to a small saucepan and combine with sugar and cornstarch. Stir constantly over medium low heat. Mixture will thicken as it boils. Let cool completely before use. (I strained my strawberries into the saucepan.)

To assemble the cake, run a small knife around the cake edges and remove from pans. Get out that ganach (resisting the urge to devour it) and put a layer of it on the cake. Spread half of the strawberry filling over the top of that. (I also sliced strawberries and arranged them here.) Top with second layer do the same as the first layer. Place final layer on top then cover and frost with ganache.

Sounds easy enough, right? haha. Here is the first layer of ganache. Rocky Mountain Top? To fix this cake, I simple did a "crumb coat" of ganache, put in the freezer for thirty minutes, took it out, and put a final layer of ganache on it.

 I ran a mile and a half for three bites of this cake. It was worth every bit of the heartache. Did I mention I also made fondant for the first time today? That would explain the decorations, just to set up the next post.
xoxo,
alexis

Rain, Rain, Go Away

Rain, rain, go away, come again another day. Exactly what I have been thinking all weekend. Unfortunately, the weather is unchanged by my lullaby. However, fortunately for me, a little sunshine could be ushered in with a tasty, and quite precious treat!

What else would I be doing on a dreary day than perusing the internet for beautiful confections? Nothing. Although, I finally decided to act on my research! I would make a cake that might just replace my long sought after billowy clouds and clear blue skies. I was determined to be successful.

The cake was just a simple boxed chocolate cake, but the icing was the adventure for which I longed. 

 The recipe is adapted from i am baker:

• 6-7 cups powder sugar (I used seven and it was really sweet)
• 1 cup butter flavored shortening
• 2 tsp vanilla extract
• 1/2 cup milk

 A "crumb coat" just to seal the cake and create an even base. I usually put it in the refrigerator/ freezer so it sets up, but I didn't do that with this icing recipe, and it held up really well.

 I added a rose detail to the top with a star tip, and my boyfriend had his crafty moment with the dots at the bottom (because at the end of the day, it's all just fun)!

It was the first time I ever used decorating tips. I'm pretty happy with the end result. A little shabby chic, if you ask me. Not a bad way to cheer up a rainy day!
xoxo,
alexis