Dark Chocolate Carrot Cake with Ganache

This is a wonderful, rich, dark, moist cake. It is really worth the effort, and an effort it is. I have had this recipe since the 1980′s. I never made it. I was recently challenged for a dessert auction and here we are. I changed it somewhat. It takes at least two days, oh, not all the time, but off and on. Cook the cake one day, and make the ganache and ice the cake the next day. Believe me, plan on this. It is well worth it. It would be worth it to use REALLY good chocolate in this delicious, moist, chocolaty, carroty goodness.

DARK CHOCOLATE CARROT CAKE WITH DARK CHOCOLATE GANACHE

For Cake:

You need two 9″ cake pans and wax paper
Preheat oven to 350
Have all ingredients at room temperature

2 1/2 oz dark chocolate bar or chips (not so sweet)
1 1/3 C unbleached white whole wheat flour, sifted
2/3 C unsweetened cocoa, sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 tsp ground saigon cinnamon
3 eggs
1 – 1 1/4 C honey (the original recipe calls for 1 1/4 C, but you could use less for less sweetness depending on how sweet the chocolate is)
2/3 C vegetable oil (use a neutral oil like grapeseed or safflower or canola)
2 tsp vanilla extract
grated zest of 1/2 orange
3/4 C whole buttermilk
1 1/2 C finely grated carrots

Melt chocolate according to package directions in the microwave. Set aside to cool.
Combine sifted: flour, cocoa, baking powder, baking soda, salt and cinnamon.
Separately, beat eggs and add honey and beat, add oil, vanilla, orange zest, melted chocolate and buttermilk. Mix very well.
Add dry ingredients in three batches, mixing well after each addition. Add carrots and fold in.
Divide mixture into two cake pans that have the sides buttered and floured with cocoa powder and a round wax paper placed in the bottom.
Bake for 35-40 minutes until the top is firm and a toothpick is clean when inserted in the center. Remove from oven and let completely cool in the pans on a baking rack.
When completely cool, take out of the pan and peel off the wax paper. I usually place the bottom side up because it is level and the icing works better.

For Ganache:

6 oz Ghirardelli bittersweet 60% cacao chocolate chips
1 C heavy creme
1/4 C honey (the original recipe calls for 1/2 C, I used less because the chips were sweet)
1 tsp creme de cocao
1 tsp Grand Mariner

Melt the chips according to package instructions in a microwave. Let cool.
Warm creme in a saucepan – don’t boil. Add honey and gently whisk for 30 seconds, add creme de cocao and Grand Mariner and whisk for 15 seconds until incorporated. Add the creme to the melted chocolate and gently whisk just until mixed. Do not overbeat! Let cool.

When the cake is cold and the ganache is at a cool room temperature (about 65-70), brush away all the stray crumbs on the bottom cake layer on the plate. Brush a nice layer of ganache on the top of the bottom layer and add the second or top cake layer (turn the flat bottom side up). Brush the crumbs from the cake and add a thin coating of ganache to the sides and top. Refrigerate for an hour. Now fully ice the cake. Either pour the ganache over the cake or using a cake spatula, ice the cake. When done clean up the cake plate and place the marzipan carrots on top. Cover and chill until served.

Makes 16-20 pieces.

For Marzipan Carrot Decoration:

Marzipan
Yellow and Red food coloring (I used liquid)
Something leafy (I actually had carrots growing, so I used those…you could use some parsley or even rosemary or cilantro…or a marzipan leafy thing using green food coloring)

Break off about a golf ball size piece of marzipan and knead until pliable. Make an indentation and put 3-4 drops yellow and 1 drop red liquid food coloring and fold the marzipan over the food coloring. Knead until the colors and marzipan are mixed. Divide in threes-one larger than the others. Roll each into a wedge carrot-like shape. Take a toothpick and make horizontal lines along the ‘carrots’ like a real carrot would have. Place ‘carrots’ in a container and tightly cover and refrigerate overnight. Use some real carrot tops, parsley, cilantro, or other herb for the carrot tops. Poke a hole in the top of the ‘carrots’ with a toothpick and put the green leafy tops in and gently close with your fingers. Arrange on the cake. This also makes great petite pumpkins with a whole clove in the top!

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