Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM--------------------------GANACHE------------------------------- 6 oz Unsweetened chocolate 1 c Heavy cream 1/2 c Honey 1 ts Creme de cacao Bring all cake ingredients to room temperature. (Chocolate may harden when mixed with cold eggs or milk.) Preheat oven to 350 ? F. Melt 2 1/2 ounces of chocolate in a double boiler. Set aside to cool. Combine flour, cocoa, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside. In a separate bowl, beat eggs or prepare egg replacer (add a few extra tablespoons of buttermilk to egg replacer for this cake). Add 1 1/4 cups of honey and beat until light. Add oil to egg-honey mixture and beat well. Stir in vanilla and lemon zest. Add melted chocolate. Mix well and then stir in buttermilk. Stir dry ingredients into liquid ingredients until just combined. Stir in carrots. Pour batter into 2 9-inch round cake pans, buttered and floured. Bake 35 to 40 minutes until a cake tester inserted in the center comes out clean. Let cake cool before removing from pans. For ganache, melt 6 ounces of chocolate in double boiler. Let cool to room temperature. Warm cream in a saucepan over low heat until just warm. Do not boil. Stir honey, creme de cacao and warmed cream into chocolate. Stir gently with a spoon until well-combined then whisk for about 30 seconds until mixture lightens in color and looks silky. Do not overbeat. Ganache will thicken as it cools. It can be refrigerated. When cake is completely cool and ganache is at room temperature. Spread ganache over one cake. Place second cake on top and pour remaining ganache on top, letting some flow over edges. Ganache will develop a silky sheen in a few moments. Recipe by: Cafe Brenda Converted by MM_Buster v2.0l.
