Grammy Cake
User Reviews
4.6
Grammy Cake
Description
The cake begins by blending cocoa powder with baking soda and boiling water, which activates the leavening and intensifies the chocolate. Butter and canola oil are added for fat content and moistness. The dry ingredients include all-purpose flour, granulated sugar, brown sugar, and salt. Eggs and vanilla complete the batter, which is baked in a Bundt or tube pan until a skewer comes out with moist crumbs, indicating tenderness.
The chocolate ganache involves heating heavy cream and pouring it over chopped semisweet chocolate to melt and form a glossy topping. This ganache can be made in advance and reheated gently if too thick. After the cake cools, the ganache is poured over it, creating a rich, shiny coating.
This cake serves well as a dessert centerpiece and can also be enjoyed warm with powdered sugar in place of ganache. Its moist crumb and deep chocolate flavor make it a satisfying treat.
The notes mention that a slightly larger pan size still works fine and that the ganache can be stored at room temperature for a few days, reheated gently to restore pourability.
Ingredients
For the Cake
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 cup water boiling
- ¾ cup unsalted butter cut into small cubes
- ¼ cup canola oil
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup light brown sugar
- ½ teaspoon salt fine sea salt
- 3 egg
- 1 tablespoon vanilla extract
For the Chocolate Ganache
- 8 ounces semisweet chocolate finely chopped
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease a 10-cup tube pan or Bundt pan; set aside.
- Make the Cake: In a medium bowl, whisk together the cocoa powder and baking soda. Whisk in the boiling water (the mixture will bubble). Add the butter cubes and canola oil and whisk occasionally to melt the butter. Set aside to cool to room temperature.
- In a large bowl, sift together the flour, sugars, and salt, then whisk to ensure they are all well mixed.
- Add the eggs and vanilla to the cocoa mixture and whisk to combine. Slowly pour the cocoa mixture into the dry ingredients while stirring with a rubber spatula; stop stirring once the mixture has just combined and is free of lumps.
- Pour the mixture into the prepared pan and bake until a wooden skewer inserted in the middle comes out with moist crumbs attached, 45 to 50 minutes. Cool the cake in its pan on a wire rack for 30 minutes before inverting it onto a serving plate. Cool completely before glazing with chocolate ganache.
- Make the Chocolate Ganache: Place the chocolate in a small heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a simmer, stirring occasionally. Immediately pour the cream over the chocolate. Swirl the bowl to ensure that all of the chocolate is coated with the cream. Cover the bowl with a lid and let rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. Let cool at room temperature for 30 minutes.
- Place the cake on a serving platter and pour the ganache evenly over the top of the cake. The cake can be kept, covered, at room temperature for up to 5 days.
Notes
- A 12-cup pan can be used instead of the suggested 10-cup Bundt pan with satisfactory results.
- Chocolate ganache can be prepared ahead and stored covered at room temperature for up to three days.
- If ganache thickens too much, gently warm it over simmering water until pourable.
- The cake can be served warm sprinkled with powdered sugar instead of the ganache topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 119mg | 40% |
| Sodium | 263mg | 11% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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