I know Easter is done but this post is long overdue. The photo shoot took place a few days before Easter and I took advantage of my mom's beautiful place settings and arrangements. Besides, bunnies and bird eggs are still relevant. It's spring after all!
I made a chocolate bundt cake using my new favorite go-to chocolate cake recipe, Hershey's "Perfectly Chocolate" Chocolate Cake. The end result is such an amazingly flavorful cake. To make it even more delectable, I topped it off with a layer of chocolate ganache. This cake is so rich and fantastic. Add a scoop of vanilla ice cream and your head will be swimming.
Hershey's "Perfectly Chocolate" Chocolate Cake
2 cups sugar
1 cup cocoa (I use Hershey's Special Dark)*
1-3/4 cups all purpose flour
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
I cup milk
2 tsp vanilla
1 cup strong hot coffee*
- Preheat oven to 350. Grease and flour a 12 cup bundt pan
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in hot coffee. (Batter will be thin).
- Pour batter into pan and bake 50-55 minutes. Cool 15 minutes in pan then turn out onto a wire rack to cool thoroughly.
9 oz. bittersweet chocolate, chopped (can use chocolate chips)
1 cup heavy cream
- Place chocolate in a heat proof bowl.
- In a small saucepan, heat cream over low-medium heat until bubble start to form around the edges.
- Pour hot cream over chocolate and stir utnil the chocolate is fully melted.
- Pour ganache over cake slowly making sure to evenly coat.*
- Allow ganache to set up, about two hours.
*A few things....
~Hershey's recipe calls for 3/4 cup cocoa. I think a cup does the cake even more justice.
~Their recipe also calls for 1 cup of boiling water but I opted to use coffee. Coffee is such a compliment to chocolate. It really amps up the flavor so why not use it?
~PLEASE, make sure the ganache is not thin. I made the mistake of turning my mom's kitchen into a massacre-like scene during my second attempt making ganache. I used milk chocolate instead of bittersweet and it did not set up near as quick. I made the mistake of thinking once it hit the cake some sort of magic would happen and it would thicken. Uh, no. It ran off the cake platter and anywhere it could travel. And let me tell ya, it traveled FAST. (Did you know that chocolate syrup was used for blood in black and white movies? I TOTALLY see why now.) Let the ganahce set up until it is thick, about at a batter consistency. Pour on just a bit to see how it goes and if it is too thin, pop it in the fridge and stir it every 5 minutes until it thickens a bit. If you have to spread it around the cake with a spatula, that is better than having to chase it down counter tops and drip it ALL OVER a freshly mopped floor. I cussed so much that day.