Hello lovelies! Been a while I know! We at Life and Cooking It are really trying to improve on the frequency of our posts...still work in progress though! Forgive us! So recently, I was able to go home and spend some time with my family, which was awesome! And while I was there I came across this awesome chocolate ganache cake recipe by Ina Garten.
By the way I hardly watch TV...and really the only time I get to sit behind a TV, hold the remote and watch whatever, is when I go home to visit family...and that is not so often, unfortunately. So when I do eventually get the chance, I'm almost always tuned in to The Food Network 24/7...Lol.
And this was how I came across this awesome recipe by one of my favourite chefs, Ina Garten, also known as the Barefoot Contessa. This cake is soooooooo chocolatey, it's unbelievable!
You will need (makes 12 cupcakes)
By the way I hardly watch TV...and really the only time I get to sit behind a TV, hold the remote and watch whatever, is when I go home to visit family...and that is not so often, unfortunately. So when I do eventually get the chance, I'm almost always tuned in to The Food Network 24/7...Lol.
And this was how I came across this awesome recipe by one of my favourite chefs, Ina Garten, also known as the Barefoot Contessa. This cake is soooooooo chocolatey, it's unbelievable!
You will need (makes 12 cupcakes)
- 1/2 cup unsalted butter (softened)
- 1 cup white sugar
- 4 eggs
- 2 cups Hershey's chocolate syrup
- 1 cup flour
- 1 tsp vanilla extract
- 1 tsp instant coffee (this is optional, but it really does help bring out the chocolate flavour)
For the ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 160 degrees Celsius (gas mark 3)
- Line cupcake pan with paper liners
- Cream butter and sugar till light and fluffy, then add eggs, one at a time, mixing through continually.
- Add chocolate syrup, vanilla extract, and mix in
- Next, add flour and coffee and mix until just combined. Do not overbeat, as this would make the cakes tough.
- Scoop the mixture into the lined cupcake pan, and put in the oven to bake for about 30 minutes (a skewer put in should come out clean when cake is baked). Don't overbake!
- Allow to cool thoroughly.
- For the ganache, what I did (which was slightly different from what I saw on TV), was to heat the cream in a saucepan on very low heat so it did not boil over...then I added the chocolate chips and kept on stirring occasionally till smooth.
- Otherwise you could do this in a heat resistant bowl over simmering water - mix cream and chocolate chips till you get a smooth chocolate mixture.
- Now dip your cupcakes (just the tops, of course) in the warm ganache and you're done! Do not refrigerate. Cakes can be kept at room temperature.
Enjoy your cakes...really are the yummiest! Decadently chocolatey!!!