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Chocolate ScDoOsh Cake AKA Chocolate Ganache Cake February 17, 2010

Filed under: Uncategorized — housedouche @ 6:04 am

All from scratch people.  I was skeptical because it took soooo much longer than using a mix but the moment I licked the batter from the rubber thingy I knew it would be worth it.  The batter was so silky smooth and tasty.   Now I have to distribute this thing to anyone who will eat it besides me.  You know, as far as accomplishments are concerned, for example, my sister who will be running a marathon soon – eating this cake is a lot like running a marathon cause you can’t walk for a few days afterwards.

A few more detells about the cake, for the rum syrup I used actual rum cause I like that nasty alcoholy expensive pastry taste – like those expensive pastries you get from the bakery in salt lake at 100S and 300E?  Somewhere around there.  But I couldn’t really taste it so maybe I’ll add more next time.  Also, I like the fluffy chocolate ganache stuff between the cake layers so I made plenty of it.  I also used mostly milk chocolate but it’s still a little bit on the bitter side.  Still good though.  And still life-altering.


9 Responses to “Chocolate ScDoOsh Cake AKA Chocolate Ganache Cake”

  1. Rachel Says:

    Holy sweetness on a plate! Doesn’t this cake take as long as running a marathon too? Worth it though, huh? I especially love the drill/mixer in the background. Very classic Jonny. Congrats on your first Scdoosh cake! Now go cut your hair!!

    • housedouche Says:

      You are very right Rachel. The drill/mixer is all I’ve got! Besides, who needs another appliance hanging around with a cord to come unwound and fall in the mix repeatedly until it becomes coated with multiple layers of food and bacteria?

  2. Jenn Says:

    you know i am really impressed. wished i could have tasted it. you should follow our blog. you might like it you might now.

  3. hiphousegirl Says:

    I’m shake-laughing at your drill mixer. I don’t know why it’s hitting me so funny right now, I guess it’s the way you have it posed like you’re taking an artsy baking picture for your baking blog. And jeez wtf did you do, double the recipe for the fluff in the middle?!? No wonder you can’t walk!

  4. Sis Says:

    Wow, this looks sooo good. How about the recipe.

    • housedouche Says:

      Ganache Cake
      1 cup plus 2 Tbsp. unsalted butter, room temperature
      ½ cup plus 1 Tbsp. cocoa powder
      ¾ cup melk
      2 ¼ cup sifted cake flour (not self-rising)
      ¾ tsp. baking powder
      ½ tsp. salt
      1 ¾ cup sugar
      2 tsp. vanilla
      Oven 350 butter 3 9 inch cake pans and powder with cocoa powder (so the cakes don’t stick)
      In a medium bowl, stir ¼ cup plus 2 Tbsp. boiling water with the cocoa powder until smooth. Then whisk in the milk gradually. Leave to cool.
      Sift flour, baking powder, and salt.
      With an electric mixer, cream butter till fluffy. Gradually beat in sugar. Beat in vanilla. Add eggs one at a time stirring after each egg.
      Alternate adding the flour mixture with the cocoa mixture a little bit at a time starting and ending with the flour.
      Divide evenly in the 3 pans, smooth with rubber spatula, and bake 20-25 min till done (toothpick clean).
      Sugar Rum Syrup
      ½ cup water
      ½ cup sugar
      ½-1 tsp rum extract
      Bring to a boil, then add rum.
      This goes in between each layer to give it that rum flavor. I usually don’t put very much on. You could even leave it out.
      Whipped Ganache
      1 pound bittersweet chocolate chips; or semi-sweet.
      2 ½ cups heavy cream
      Put the chocolate chips in a bowl. Boil the cream and put it over the chips and let it sit there for 10 minutes. Then whisk it all together.
      Cooling process: put it in the fridge to let it cool. Every 5 minutes, stir it so it doesn’t set up around the edges.
      When it’s cool to the touch, whip it with an electric mixer (I use the Bosch with whips). It’ll turn light brown and be thicker and will hold its shape. Don’t beat it too much cause it can get ruined. Use it immediately between each layer (after you put the rum on) and also spread it around the sides and on top and make it look good. It’ll set up quite a bit in a few minutes.
      Make the ganache again letting it cool the same way. This time, don’t whip it. Just drizzle it over the cake while the cake’s on a wire rack with a cookie sheet under it to catch the extra. It gives it that finished look. You might could even leave this step out and it’d still be pretty good.
      Eat it.

  5. Sis Says:


  6. housedouche Says:

    Also, I tried to make the ganache but with milk chocolate and it didn’t really work. Research shows that it’s due to all the milk solids in the milk chocolate so if you try it with milk chocolate then use a lot less cream. But if you wanna play it safe, I made this one with half milk chocolate, half semi-sweet and it worked out just dandy.

  7. momi Says:

    i just saw your lovely cake post…jonny i am seriously concerned. what’s with the hair dude. it’s a wonder you didn’t get it caught in the mixer.

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