Chocolate Carrot Cake With Chocolate Ganache Recipe
Introduction
If you’re looking for an indulgent, moist, rich and delicious cake, then this Chocolate Carrot Cake with Chocolate Ganache is the one for you. Carrot cake is already a classic, but adding the chocolate ganache takes it to a whole new level. It’s perfect for any special occasion or just for a special treat. This cake looks impressive and tastes even better!
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
For the Chocolate Ganache:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
Carrot Cake
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the oil, sugars, eggs, and vanilla until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the carrots, pecans, and coconut.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Chocolate Ganache
1. Place the chopped chocolate in a heat-proof bowl.
2. Heat the cream until simmering and then pour over the chocolate. Let sit for 1 minute before stirring until smooth.
3. Stir in the butter until combined.
4. Let cool until thickened but still pourable.
Assembly
1. Place one cake layer on a serving plate. Spread the top of the cake with half of the ganache.
2. Top with the second cake layer and spread the remaining ganache over the top and sides of the cake.
3. Refrigerate for 30 minutes before serving.
Tips & Tricks
- You can substitute the pecans for walnuts or almonds if desired.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- You can substitute the ganache with cream cheese frosting if desired.
Nutrition
Serving: 1 slice (1/12 of the cake)
Calories: 471 kcal
Carbohydrates: 51 g
Protein: 5 g
Fat: 29 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 175 mg
Potassium: 212 mg
Fiber: 2 g
Sugar: 31 g
Vitamin A: 3911 IU
Vitamin C: 1 mg
Calcium: 56 mg
Iron: 2 mg
Conclusion
This Chocolate Carrot Cake with Chocolate Ganache is a truly decadent and delicious cake. It’s perfect for any special occasion or as a treat for yourself. The moist and flavorful cake, combined with the rich and creamy chocolate ganache, make this cake irresistible. This cake is sure to be a hit with everyone who tries it!
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