For Independence Day my family wanted nothing to do with a red/white/blue dessert. Not a chance. What they wanted was (surprise?) chocolate. I decided to try a new cake recipe and christen my MaryAnn pan at the same time. This cake is a fabulous crowd-pleaser inducing plenty of ooooohhhh’s and aaaaaahhhhh’s :) The taste is fabulous too… in fact, DS called it “AwesomeTastic”… and even a non-chocolate-lover like me thought it was very very very good!
I wanted to provide you a proper definition of the MaryAnn pan so I took to the internet – yes, the Google-fairy pretty much knows everything! LOL! According to A Cook’s Thesaurus cakes made in a MaryAnn pan have a depression in the middle that is intended to hold fillings. You pour the batter into the pan and once cooked the cake is inverted and the depression is filled with something like custard, pudding, lemon curd or in this case, chocolate ganache. Often they are then topped with fresh berries but for this one it was whipped cream and sliced almonds. Below is a picture of my pan – there are several different styles available… I happen to be partial to the scalloped-edge design (you’ll see scalloped edges a few places on my website! LOL). Click on the picture for a link to the Amazon page for this item if you’re interested.
This recipe yields a lot of batter… a lot. So much so that I filled my cake pan and 12 full size cupcakes. I actually overfilled my cake pan so take care when you fill yours. This cake will rise. The chocolate flavor is rich and intense… no mamby-pamby taste here. Is it moist, you ask? Oooooooh yeah… it’s definitely moist. It only lasted two days here but the cut edges didn’t even dry out.
So, is it sounding good? Yeah, I hear ya… and I’m tellin ya… you need to make this cake (even if you don’t get the pan! LOL)
Chocolate MaryAnn Cake
Adapted from FoodChannel.com
For the cake:
- 3/4 cup cocoa powder
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 3/4 teaspoons baking soda
- 2 1/4 cups sugar
- 2 cups boiling water
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 3 eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
For the ganache:
- 3 ounces semisweet chocolate chips
- 1/3 cup heavy cream
Position a rack in the lower third of an oven and preheat to 350°F
Lightly coat with baking spray a Mary Ann cake pan
To make the cake, over a sheet of waxed paper, sift together the flour, salt and baking soda. Set aside.
In a large bowl, whisk together the 3/4 cup cocoa, the sugar and boiling water. Set aside.
In a small bowl, whisk together the butter, eggs and vanilla. Pour into the cocoa mixture and whisk to combine. Whisk in the flour mixture in two additions. Lastly add the chocolate chip and mix in. The chips may start to melt… that’s ok. Fill the prepared pan taking care not to over-fill it – - – the cake will rise during baking and what you see as the top will actually be the bottom of the cake once inverted. To be safe, place a cookie sheet on the rack below the cake to catch any overflow.
Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan. Let cool completely, about 1 hour.
To make the ganache, put the chocolate in a small bowl. In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan. Pour the cream over the chocolate. Let stand for 1 minute, then slowly whisk until smooth. Let cool for 10 minutes before using.
Pour the ganache into the well of the cake. Using an offset spatula, spread evenly. Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache. Refrigerate the cake for at least 30 minutes to set the ganache.
Garnish with whipped cream and/or sliced almonds if desired
Have a delicious day!