Double Choc Cake

This is one of my long overdued post on the double choc cake that I baked on 14 Nov 10. Trying to play catch up you see. I really enjoyed making this cake, the process may be a tad long but just methodically go through the steps and you will get there. Best of all, the resutls are fantabulous! My frens and family simply loved it. Plus it keeps well for about 1 week in the fridge so no worries about baking in advance! *wink*

The recipe is gotten from my beloved Rose's Heavenly Cakes.

Recipe
A
42g Unsweetened (alkanized) cocoa powder - I used Varlhona
118g boiling water

B
74g large egg yolks, at room temperature
3 tbsp water
3/4 tsp pure vanilla extract

C
156g cake flour or unbleached all-purpose flour - I used plain flour
200g superfine sugar - I used 180g caster sugar from SIS
2.5tsp baking powder
1/2 tsp salt

128g unsalted butter softened at room temperature

Heart shaped pan was stipulated. But I substituted with a 21cm round aluminium pan. Butter, cover with parchment paper cut to shape, butter and flour it.

1. At the start, preheat the oven at 175 deg C.
2. Mix A till smooth. Cover with cling wrap (I bought mine, bulk volume from Phoon Huat which comes with a great cutting edge) and put in fridge for about half hour. I find that using a pot is helpful as it is easier to pour and scrap into the batter later. To bring to room temperature before using.
3. In a bowl, whisk B till combined.
4. Using your mixer fitted with K beater, mix dry ingredients, i.e. C at low speed for 30 seconds. Add the butter and A. Continue to mix at low speed till incorporated. Increase the speed to medium and beat for 1.5 minutes. Scrap down.
5. Add in egg mixture B in 2 parts to item 4 mixing well after each addition for about 30 seconds each time on medium-low speed. For steps 4 and 5, I mixed by hand using a whisk so it was a good workout!
6. Bake for 30 to 40 minutes. Mine was smelling lovely from 25 minutes and I took it out at the 30th minute so test to make sure your skewer comes out cleanly and watch carefully.
7. While baking, prepare the ganache glaze.

Ganache Glaze
85g dark chocolate,chopped - I used Varlhona 58% cocoa and serrated  knife to chop
174g heavy cream - I used 200ml President's Whipping Cream

1. Over low heat, heat the whipping cream in a saucepan will bubbling at the sides. Off the heat and sprinkle the dark chocolate over. Cover and wait for 5 minutes before mixing thoroughly.
2. Poke holes with cake in the mould with wooden skewer. Patiently (and I mean it to have optimal results.), using a pastry brush, paint about half the ganache over the surface till absorbed into the holes. Turn the cake over and unmould the cake onto a plate covered with cling wrap and poke holes all over with. Be careful that it does not break! Mine broke as you can see from the photos below. But still delicious! Repeat and paint for the other side. Set aside 10 to 15 minutes per side. I know, I know, it sounds like a lot of work. But trust me, the results are worth it!
3. Chuck the whole thing into the fridge overnight and when the next day comes, you will have a delicous cake waiting!
4. Enjoy!