Ode to Chocolate Cake! Chocolate Pecan Ganache Cake with Chocolate Butter Cream Cheese frosting

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Organic Chocolate Pecan Ganache Cake with Chocolate Butter Cream Cheese frosting

So sometimes I get a craving for Chocolate! Ladies and Gents do you know what a girl is talking about! Last night the craving it hit a sista really hard.  I love too cook but baking is not my expertise. However, when a girl needs to do what she needs to do, it is on and popping.  Okay the Ganache and Pecans came after we ate half of the cake. LOL

Here’s to CHOCOLATE!! AND a few NUTS!! 🙂

This recipe was inspired by my southern mama, she always started every recipe with these words. “Lisa, first you need two sticks of butter.” So this is not for the faint of heart or tummy. This is just straight out , “Girl you put your foot in that”. LOL

Organic Chocolate Pecan Ganache Cake

with a Chocolate buttercream frosting

Ingredients

2 tsp of unsweetened organic cocoa powder ( for dusting baking pans)

2 cups of organic flour

3/4 cups unsweetened organic cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp sea salt

2 cups organic cane sugar

2 sticks of organic butter, softened ( 1 cup ) and enough to grease baking pans

4 organic eggs

1 cup organic vanilla almond milk

1 tbsp vanilla extract

2 tbsp of organic sour cream

Directions

  1. Preheat oven to 325 degrees F. Grease with butter two 9 inch round pans dust pan with 2 teaspoons cocoa powder or as needed.
  2. Whisk flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and soften butter in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and butter, one at a time, blending in the first egg before you add the second one. Slowly mix in the milk, vanilla extract  into sugar mixture until smooth and incorporated.
  3. Reduce mixer speed to low and gently mix flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pans, evenly.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean about 40 minutes.

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Chocolate Butter Cream Cheese Frosting

1 1/2 (8 oz.) packages of cream cheese, softened

4 tbsp. organic almond milk

4 cups  organic confectioners’ sugar

1/4 cup butter, softened

2 tsp. vanilla extract

1/2 cup of organic cocoa powder

pinch of sea salt

In a bowl beat together the cream cheese, 3 tbsp of almond milk, confectioner’s sugar, butter, vanilla, cocoa powder and sea salt into a spreadable consistency.  Add the other tbsp of milk if needed.  Spread over completely cooled cakes. Remove the first cake onto cake dish, spread frosting on top of the first cake evenly. Add the other cake onto and spread the rest of the frosting over the entire cakes. Add cooled chocolate ganache and pecans if desired.

Chocolate Ganache

4 oz of chocolate, chopped

1/2 cup organic almond milk

Easy version
Place chocolate chips or pieces in a large bowl. Heat almond milk on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before spreading over the cake.  Best result is the allow the cake to set first before adding the ganache. You do not want the frosting to get warm.  I allowed my cake to set in the fridge over night and then I added the cooled ganache and pecans.

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