"Hot" Chocolate Cake
Treat your guests to this chocolate cake that’s topped with ganache – a chilled dessert.
8 hr 15 min
cups vegetable oil
cups all-purpose flour
cup unsweetened dark baking cocoa
teaspoons ground red pepper (cayenne)
teaspoons baking powder
teaspoons baking soda
cups hot water or hot strong brewed coffee
Spicy Bittersweet Ganache
oz bittersweet baking chocolate, chopped
cups whipping cream
teaspoon ground red pepper (cayenne)
White Chocolate Ganache
oz white chocolate baking bars or squares, chopped
cup whipping cream
tube (0.68 oz) red decorating gel
Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
©2014 ®/TM General Mills All Rights Reserved