Whole Wheat Chocolate Cake & Chocolate Ganache

Here's the latest whole wheat treat we tried out at our house. I made this cake for Ashling's birthday after having it recommended by a friend and it was DELICIOUS. I made two 9 in round cakes from doubling the recipe and I had to cook them at least 10 min longer than the original recipe says. I read the comments from the website the recipe is from and a lot of other people had to cook their cake longer too (http://www.wholegraingourmet.com/recipes/cake/41-cake/25-decadent-chocolate-cake.html) I used all SOFT white wheat because it cooks up nice and fluffy in things like cakes. I got mine from Emergency Essentials but I'm sure you can find it at a place like Whole Foods, we just don't have anything like that here.

Ingredients:

•2 ounces unsweetened chocolate
•1 1/4cups sifted organic whole wheat pastry flour (I used soft white wheat flour)
•1 tsp baking soda
•1/4 tsp kosher salt
•1/4 cup butter, softened at room temperature
•1 1/4 cup natural brown sugar, lightly packed
•2 eggs
•1 1/2 tsp vanilla
•1/2 cup sour cream
•1/2 cup boiling water
Preparation:

1.Preheat the oven to 375. Grease and flour a 9” cake pan.
2.Sift the flour, baking soda, and salt together and set aside.
3.Melt the chocolate and then allow it to cool slightly. Be careful to not allow it to harden.
4.Beat the butter and sugar for two minutes. Add the eggs and beat for an additional two minutes. Beat in the vanilla and cooled chocolate.
5.Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream.
6.Stir in the boiling water. Pour the batter into the prepared pan.
7.Bake for 23 minutes. Do not over bake this cake! Allow the cake to cool on a wire rack for 10 minutes. (I had to cook mine like 10 min longer like a lot of other people according to the comments on the recipe)

I also topped mine with chocolate ganache using a recipe from a good friend from St. Maarten.

Chocolate Ganache

12 oz. semi-sweet chocolate chips (1 package)
1 c + 2 Tbsp heavy cream
3 Tbsp unsalted butter

Put chocolate chips in a large glass or metal bowl. Heat cream and butter in a medium saucepan over medium heat, stirring occasionally until butter melts and cream begins to boil. Remove from heat and pour over chocolate; let sit for 5 minutes. Stir together until glossy.

Ice Cream Topping: Use ganache while still warm and liquid
To Cover A Cake: Best results if cake is baked and frozen overnight to ensure a shiny glaze. Pour barely warm liquid ganache over cake top and spread to cover sides. Refrigerate or freeze until just before serving for a firm ganache; let sit at room temp before serving for a softer ganache.
Truffle Filling: Decrease amount of cream and refrigerate after combining with chocolate. Roll small balls of cold ganache in cocoa, powdered sugar, nuts, etc. Refrigerate until ready to serve.