Giant Chocolate Cake with Bittersweet Chocolate Ganache and Edible Flowers

Name: Giant Chocolate Cake with Bittersweet Chocolate Ganache and Edible Flowers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 59 milliliters (1/2 stick) chilled butter, cut into 1/2-inch cubes; 237 milliliters buttermilk; 12 servings Edible flowers* (for decoration); 3 larges eggs; 473 milliliters flour; 177 milliliters heavy whipping cream; 1 teaspoons salt; 177 milliliters sugar; 142 grams unsweetened chocolate, chopped; 237 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 237 milliliters boiling water

Giant Chocolate Cake with Bittersweet Chocolate Ganache and Edible Flowers might be just the dessert you are searching for. This recipe makes 12 servings with 315 calories, 7g of protein, and 18g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of flour, chocolate, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Spray 12-inchround cake pan with 2-inch-high sides withnonstick spray. Line bottom of pan withparchment paper round. Spray parchmentpaper with nonstick spray. Dust pan withflour, tapping out any excess. Sift 2 cupsflour, baking soda, baking powder, and saltinto medium bowl. Sift cocoa into anothermedium bowl.

Ingredients you will need

Baking Soda

Cocoa Powder

Equipment you will use

Cake Form

Bowl

Oven

Pour 1 cup boiling water overcocoa; whisk to blend. Using electric mixer,beat sugar and eggs in large bowl until lightand fluffy, about 2 minutes.

Ingredients you will need

Sugar

Water

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Add butter toegg mixture and beat until blended. Beat incocoa mixture.

Ingredients you will need

Butter

Add buttermilk and vanilla;beat to blend.

Ingredients you will need

Buttermilk

Vanilla

Add dry ingredients andbeat on low just to blend.

Transfer batter toprepared pan; smooth top.

Equipment you will use

Frying Pan

Bake cake until tester inserted intocenter comes out clean, about 38 minutes.Cool cake completely in pan on rack.DO AHEAD: Can be made 1 day ahead. Coverand let stand at room temperature.

Equipment you will use

Oven

Frying Pan

Place chopped chocolate,butter, and vanilla in medium bowl. Bringcream and sugar to boil in medium saucepan,stirring to dissolve sugar. Carefully pourhot cream mixture into bowl with chocolate.

Ingredients you will need

Chocolate

Vanilla

Butter

Cream

Sugar

Equipment you will use

Sauce Pan

Bowl

Let stand 1 minute.

Whisk until melted andsmooth. Chill ganache until thickened andspreadable, about 1 hour.

Equipment you will use

Whisk

Carefully invert cake onto large cakeplate. Gently remove parchment paper.

Equipment you will use

Baking Paper

Spread ganache over top and sides ofcake and allow ganache to set, about 1 hour.DO AHEAD: Cake can be made 1 day ahead.Cover with cake dome and refrigerate.

Ingredients you will need

Spread