My Favorite Martha Stewart Chocolate Cake
Martha is Queen when it comes to baking
I'm a huge Martha Stewart fan when it comes to baking. I think she really knows her stuff.
I made this cake for my daughter's birthday. It is still being talked about. It was so rich, so decadent and it looked so beautiful on my pedestal plate.
The recipe is called "Devil's Food Cake with Mint-Chocolate Ganache". I don't care for mint and chocolate together. I'm just strange that way. To me it's like brushing your teeth with chocolate. I like mint in my toothpaste, not on a cake. So, instead of the mint chocolate ganache I made just plain chocolate ganache. I'll give you both frosting recipes and you can decide.
All About Martha
A little biography
Martha Helen Kostyra was born August 3rd, 1941 in Jersey City, New Jersey. She is of Polish American heritage. Her father's name was Edward "Eddie" and her mother's name was Martha.
Martha married Andrew Stewart in 1961 and gave birth to a baby girl, Alexis in 1965. Alexis Stewart now has a daughter named Jude. Martha is a grandmother.....this will be her grandest role. Martha and Andrew were divorced in 1989.
Martha learned her love of cooking and sewing from her mother and from her father she learned the love of gardening. Raising your own vegetables and canning them.
Martha was active in school being involved with the school newspaper and the art club. She started modeling which won her a partial scholarship at Barnard College in New York City. That is when she met and married Andrew. After she was married she continued with her modeling but dropped out of school while Andrew was attending Yale Law School. Once Andrew had graduated she went back to Barnard College where she graduated with a double major in history and architectual history.
Andrew and Martha purchased a 1805 farmhouse and while restoring the house to it's former glory Martha discovered her gift of decorating. She started a catering business out of the basement, then on to managing a gourmet food store. With each new phase in her life, it is rumored, that Martha, having a strong personality, was difficult to work with and each partnership or job ended. So, not deterred, Martha would venture out on her own. Only to find success at each corner. She went on to publishing cook books, writing magazine articles and television appearances. Her books were on food, decorating and wedding cakes and décor. In 1990 she became the Editor-In-Chief for a new magazine called Martha Stewart Living.
Her numerous guest appearances on television led to her own hour long holiday specials and eventually an hour long daily show. Martha leaves a mark wherever she goes and demands the respect of fellow cooks, decorators and businessmen.
Martha Steward Cookbooks
Once you have one of her books you will want to collect them all. They have beautiful pictures, precise directions and very well done.
How Do You Feel About Martha?
I happen to be a fan of the legendary Martha Stewart. I don't always agree with her politics or some of her points of few. But, I do believe the lady can cook, bake, sew and garden. And, anyone that loves dogs, well they are all right in my book.
Fan or no fan
Are You a Martha Stewart Fan
Devil Food Cake with Chocolate Ganache
Here are your cake INGREDIENTS
3 sticks (1 1/2 cups ) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising) sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Here are your INSTRUCTIONS
Preheat the oven to 350 degrees F. Butter two 9 by 2 inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift toghether flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddel attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time,beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
Divide batter between prepared pans, smooth with an offset spatula. Bake until a cake tester ( I used a toothpick) inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let cool completely, top sides up.
Here are your GANACHE INGREDIENTS
2 cups heavy cream
1 pound best quality semisweet chocolate, finely chopped (I've used chocolate chips, both semi-sweet and milk chocolate)
In a small saucepan, over medium high heat bring cream to a full boil; turn off heat. Add the chocolate and swirl pan to completely cover it with cream. Let stand about 5 minutes. Slowly whisk mixture until smooth. Transfer to a clean bowl. Let cool, stirring frequently.
This makes about 3 cups of Ganache. Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.
PUTTING YOUR CAKE TOGETHER
Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake platter and spread top with 1 1/2 cups of your ganache. Top with remaining layer, cut side down and spread remaing whipped ganache in a thin layer over entre cake, covering completely. Refrigerate until set, about 30 minutes.
If the whole cake doesn't get gobbled up you must store the leftover cake in the refrigerator. I've never had to do that but I have some chocolate lovers in my family.
As I promised here are the MINT CHOCOLATE GANACHE INGREDIENTS
4 cups heavy cream
2 pounds best quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons pure peppermint extract
In a small saucepan over medium high heat, bring the cream to a full boil; turn off the heat. Add the chocolate and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add the corn syrup, salt and peppermint extract and stir until combined. Transfer to a clean bowl.
This recipe makes about 7 cups of ganache. Ganache can be kept in the refrigerator for up to 3 days before using. Before using warm ganache by setting it over a saucepan of simmering water, then let cool, stirring frequently.
A necessity when frosting a cake
The offset spatula comes in very handy when frosting a cake or brownies. I use to use a regular butter knife but then I received an off set spatula as a gift and I can't believe how wonderfully it works when frosting a cake or cupcakes. This is really a useful tool.
What is your favorite dessert?
If you could have absolutely anything for desert tonight, and the sky was the limit, what would you choose?