Whipped Cream Cream Cheese Frosted Chocolate Cake with Whipped Ganache Filling

So rich and decadent with a perfect balance of sweet, bitter and sour tang for interest. The cake is Shirley Temple Chocolate Cake (source Fanny Farmer Baking Book) which a rich dense chocolate cake, so named because it was supposedly the favorite of the child actress.
The whipped ganache made with bittersweet chocolate adds a lovely chocolate bitterness while its light and fluffy texture adds complexity; and then finishing with an oddly light-heavy frosting of whipped cream cream cheese frosting (sourced from JoyofBaking.com) adding a lovely tang and cutting through the rich chocolate adding balance to the flavor.

Shirley Temple Chocolate Cake

2 oz. unsweetened chocolate
1/3 cup boiling water
8 tbsp. butter
1-1/2 cups sugar
1 tsp. vanilla extract
3 eggs
1-3/4 cups all purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk

Preheat the oven to 375 F. Grease and flour two 8-inch round cake pans. Break the chocolate into bits and place them in a small cup or bowl. Pour the boiling water over and stir for a moment, then set aside to finish melting.

Cream the butter, then slowly add the sugar, beating until thoroughly blended. Add the vanilla, then the eggs, and beat well. Add the melted chocolate and blend thoroughly. Sift together the flour, baking soda, and salt, and add them to the first mixture along with the milk. Beat until the batter is well blended and perfectly smooth.

Pour into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove from the oven and let the layers cool in the pans for about 5 minutes, then turn out onto racks to finish cooling completely. Once cool flatten the cake you will use as the bottom layer

Whipped Ganache Filling

8 oz Bittersweet chocolate (about 70% cacao) (I used 5 oz Baker’s Semisweet Chocolate and 3 oz Baker’s Unsweetened Chocolate)
1 C Heavy whipping cream

You will probably want to use either your stand mixer or a hand beater for this
Chop the chocolate into small pieces and put into a heat safe bowl (preferably your mixing bowl for your mixer). Then heat the cream to just about boiling; then pour the hot cream over the chocolate and stir until it’s all melted and smooth. Allow to cool on your counter until room temp (it’ll look like and be about the consistancy of pudding) then whip it until it’s about the color of a light milk chocolate and looks almost like mousse. Spread it over one of the cakes in an even layer and place the other cake on top.

Whipped Cream Cream Cheese Frosting

16 oz cream cheese
1 C confectioner sugar
1 tsp vanilla extract (use the real stuff)
1 1/2 c whipping cream

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream, whipping until the proper consistency. Frost the cake, this will make plenty with a little left over (which is perfect for a fruit dip or just eating with a spoon)


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