Chocolate Carrot Cake with Chocolate Ganache
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INGREDIENTS
- 2/3 c Vegetable oil
- 1/2 ts Salt
- 1 ts Ground cinnamon
- 3 Eggs; (or equivalent egg
- Finely grated zest of 1
- 1 1/2 ts Baking Powder
- 1 1/4 c Honey
- 2 1/2 oz Unsweetened Chocolate
- 2/3 c Unsweetened cocoa
- 1 1/2 ts Baking soda
- 1 1/2 c Grated carrots
- 3/4 c Buttermilk
- 2 ts Vanilla extract
- 1 1/3 c Unbleached white flour
- ; replacer)
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (132g) | ||
| Recipe Makes: 12 servings | ||
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| Calories: 452 | ||
| Calories from Fat: 314 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 34.9g | 46 % | |
| Saturated Fat 17g | 85 % | |
| Monounsaturated Fat 13.4g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 0.6mg | 0 % | |
| Sodium 245mg | 8 % | |
| Potassium 686.7mg | 18 % | |
| Total Carbohydrate 48.3g | 14 % | |
| Dietary Fiber 13g | 52 % | |
| Sugars, other 35.2g | ||
| Protein 10.6g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 452
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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