I can hardly believe it but Two Maids a Milking is a year old!! Woot Woot!! Seems like just yesterday Amy and I were brainstorming names for this blog we were going to start. A BIG thank you to all of our readers!!
Today we had our Bloggy B-day Party with some of our fellow bloggers and I was tasked with bringing the cake! This cake is my go to cake when I don’t know what type of cake everyone likes.
I start by spraying my cake pans and cutting out parchment circles for the bottom. I highly recommend lining your pans if you are going to add something to the batter so the cake doesn’t stick.
I use mini chocolate chips and toss them in flour so they don’t fall to the bottom of the cake. I do the same thing when making muffin’s etc. this also helps make sure the fruit doesn’t bleed in to the batter.
There was a lot of multitasking going on in my kitchen this weekend so I cheated and used a cake mix, 2 to be exact. I love using liquid measuring cups to pour the batter in because the handle sits nicely on the outside of your bowl!
Layer your batter and chocolate chips, I used half a bag for both cakes.
Time for the ganache! I used the rest of the bag of chocolate chips and 1 1/2 bars of Ghirardelli semi-sweet chocolate, about 9 ounces.
Break it up in small pieces and pop in the microwave on gentle cook for 20 seconds at a time until it is melted.
Add 1 1/2 cups cream and stir.
Cut off the tops and smear the ganache over the cake top and place in your mouth… I mean…cut off the cake tops. I have found a bread knife works well.
Flip your cake over on a board and fill with ganache filling. I pipe a border of butter cream icing around the edges to help keep the ganache in place.
Frost the remainder of your cake and place in the fridge to set-up.
Top the cake with the ganache.
Let it drip off the side.
Top with some icing and chocolate chips.
So, what has been baking in your kitchen?