Dutch Oven Raspberry Ganache Fudge Cake
Source of Recipe
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List of Ingredients
3 cups granulated sugar
3 cups all-purpose flour
1 cup cocoa
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup buttermilk
1 1/2 cups hot water
2 teaspoons vanilla extract
Recipe
Grease and flour a 12-inch Lodge Dutch oven and set aside.
In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, combine eggs, oil, buttermilk, water and vanilla extract. Pour the liquid ingredients into the dry ingredients. Stir until well mixed, about 2 minutes. Batter will be runny. Pour into prepared Dutch oven.
Use 8 coals under the pot and 16 on the lid. Bake in the Dutch oven about 25 to 30 minutes, or until cake starts to pull away from the sides of the pot. Cool 10 minutes in oven. Remove from oven and allow to cool on a rack for about 20 minutes.
Cool completely. Using dental floss or a long knife, slice layer into two layers, horizontally. Carefully, remove top layer and set aside.
Ganache
1 (12 ounce) package milk chocolate chips, melted
1/2 cup whipping cream
1/2 cup raspberry jam
1 teaspoon raspberry flavoring (optional)
Make ganache by combining all ganache ingredients. Stir until well mixed. Ganache will be about as thick as frosting.
If it is too thick, thin with a little cream or milk. Spread onto bottom layer. Allow some to ooze out of the sides. Top with other layer.
Glaze
1 (6 ounce) package semisweet chocolate chips, melted
1/2 cup whipping cream
Fresh raspberries
Chocolate curls or leaves
Make glaze by combining melted chocolate with whipping cream. Spread over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls or leaves. Makes 16 servings.
To bake in regular oven: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. Proceed with the previous mixing directions. Bake in preheated oven until cake starts to pull away from the edge of the pans, or until an inserted wooden pick comes out clean. Starting checking for doneness after 25 minutes.
Cut ganache and glaze amounts in half.
Makes 12 to 14 servings.
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