Six Twelve Blue Ribbon Cake Winner: CHOCOLATE CAKE WITH GANACHE & MINT BUTTERCREAM FROSTING

by Chef Scotty


Recipe and Blue Ribbon Winner: Aeriel Akers

Congratulations to Aeriel Akers and her first place finish in the Six-Twelve "Cake Off" held last Saturday 3/26/16. Aeriel's chocolate ganache cake with mint buttercream frosting was the judges favorite! Perfect texture, flavor, and decorative at that. 

Hope you enjoy her recipe as much as I enjoyed tasting it ... this one is a keeper! Thank-You Aeriel, and to all who entered the competition and joined in for the fun! -Scotty 

 

Cake

Ingredients: 

1 3/4 cup AP Flour

1 3/4 cup sugar

1/4 cup cocoa powder

1 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs, room temp.

1 cup buttermilk

1/2 canola oil 

1 teaspoon vanilla extract

1 cup brewed coffee

3 ounces semisweet chocolate

 

Ganache

3/4 cup heavy cream

Peppermint oil 

6 ounces semisweet chocolate

 

Make: 

  1. Preheat the oven to 325 degrees F. You may either use three 6” or two 8” round cake pans. Line with parchment and grease.
  2. In a bowl, combine the hot brewed coffee and 3 oz. semisweet chocolate. Dissolve, mix well, and set aside.
  3. Get your dry ingredients ready. Sift and measure the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In the bowl of your electric mixer fitted with a paddle attachment, combine all ingredients well. 
  4. Get your wet ingredients ready. In another bowl combine the buttermilk, oil, eggs, and vanilla extract.
  5. With the mixer on low speed, add the wet ingredients slowly. Add the coffee and chocolate mixture next. Mix just until combined. Over mixing will create tunnels and a peaked center while under mixing will result in an uneven mixture and flat cake. 
  6. Divide the batter into 2 or 3 pans and bake right away. Place them in the middle rack of the oven carefully spaced. 
  7. Bake for 40 minutes or until cake tester comes out mostly clean. Remove and cool.
  8. For the Ganache: In a mixing bowl, place the chocolate pieces. Heat up the heavy cream for about 2 minutes in the microwave. Pour the hot cream over the chocolate with a few drops of peppermint oil and mix well. 
  9. Set the cakes on a wire rack with a pan underneath to catch the drips. On each cake Pour and smooth over the ganache evenly. Let drip and set. 

Mint Buttercream Frosting 

Ingredients: 

1 cup unsalted butter (2 sticks)

4 cups powdered sugar, sifted

1/4 cup milk

Green Food Coloring

Peppermint Oil 

 

Make:

  1. Beat the butter until fluffy and smooth
  2. Add the 4 cups sifter powdered sugar, milk, peppermint oil, and food coloring until combined and desired color and flavor. 
  3. May add more sugar if needed. 

 

*Add colorful decorative flowers to decorate or shaved chocolate