Monday, March 19, 2012

Dave Lieberman's Best Chocolate Cake

Copyright 2012 LtDan'sKitchen blogs
This was something I  made on the fly since we had friends over with just an hour's notice. Good thing I had the Irish stew ready for reheating and the pasta I wanted to make was quick and easy. The dessert on the other hand will take a bit of time to prepare. I also have to make sure I have two kinds since half of our guests cannot consume any dairy or eggs during lent. After looking through my stash of ingredients in the cupboard, I realized I have just about everything for Dave Lieberman's Chocolate cake. I have featured the same recipe as the base cake for my Black Forest cake and Chocolate cakes but not as how Dave likes to serve it. There may not be enough time to let it cool but a gooey warm chocolate cake with chocolate ganache is something I think will appeal to anybody who likes chocolates. The non-dairy and no egg dessert will have to be a simple caramelized sweet yam/potato casserole.

Dave Lieberman's Best Chocolate Cake - Adapted*

1 1/4 cup flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 eggs
1/2 cup (4oz) unsalted butter, melted
1 cup yogurt
1 1/2 sugar
1 tsp vanilla extract
1 cup hot coffee

1. Preheat oven to 350°F. Grease and flour two 9-inch round pans. Set aside.

2. Sift the flour, cocoa powder, baking powder, salt and baking soda through
    a sieve into a large bowl. Set aside.

3. Add the eggs to the melted butter and mix well. Add the yogurt, vanilla
    extract and the sugar and mix to combine. Pour mixture into your mixer

4. With the paddle attachment at medium speed, add the flour alternately
    with the coffee starting and ending with the flour mixture. Mix until just

5. Divide the batter into the two pans and bake for 25 minutes. Cool the cake
    in the pan on a wire rack.

Chocolate Ganache:

12 oz bittersweet chocolate
3/4 cup heavy cream
1 tsp brandy

Prepare the ganache while the cake is baking. In a small pan, heat the cream at medium low heat until barely simmering. Pour the hot cream over the chocolate and let it sit for about 5 minutes. Using a wire whisk, work the ganache until it becomes smooth and glossy. Stir in the brandy and allow to cool at room temperature.

Copyright 2012 LtDan'sKitchen blogs
To finish the cake, run a sharp knife on the sides of the cooled cake to loosen it from the pan. Invert the cake onto a cooling rack and invert back into a serving tray. Pour half the ganache over the cake. Loosen and invert the second cake onto the cooling rack and invert back on top of the first cake covered with ganache. Pour the rest of the ganache on top of the second cake and spread to cover the top. Allow to set for another hour. The cake can be served at room temperature  or chilled. Serve with a side of sweetened whipped cream.

*Lieberman, Dave. Dave's Dinners: A Fresh Approach to Home-Cooked Meals. Hyperion, New York: 2006.

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