Name: Chocolate Ganache Cake
Cook time: 1 1/2 hr
Total time: 6 hr
Yield: Makes 16 servings
Ingredients: 3/4 cup boiling water; 1/2 cup unsweetened cocoa powder (not Dutch-process); 1 teaspoon instant-espresso powder; 1/2 cup whole milk; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/4 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 2 cups packed dark brown sugar; 4 large eggs; 2 1/2 cups heavy cream; 20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor

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Chocolate Ganache CakeMelanie Acevedo

For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.

Cooks' notes:

• Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap. • Ganache may be made 1 day ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency. • This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 cup ganache between layers. • Assembled cake keeps, covered and chilled, 3 days. meringue kisses with passion-fruit fool

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