Good Ingredients, Great Ganache

The cupcake craze is everywhere, but we set a special sweet tooth aside for the Deathcake Royale served up by Seattle's Cupcake Royale every year in the weeks leading up to Valentine's Day. Beyond the sheer silly fun of slogans like "Meant to be shared by lovers and loved by haters," it's a hardcore powerhouse of Northwest flavors, a solid, block-shaped triple-threat of chocolate cake made with Shepherd's Grain flour, ganache made with Stumptown Espresso, and a fudgy layer of Theo Chocolate decadence, all enclosed in a layer of dark chocolate ganache. 

While it does seem plenty of desserts earn passionate followings, I must say this is the first one I've seen with its own logo, bumper sticker, and even (I kid you not) Valentine's undies. If you're in the Seattle area, they're available through Feb. 14, but it's best to order in advance. 

The Royale folks kindly shared the recipe with us for the dark chocolate ganache they use on the outside of the Deathcake. It's not at all complicated, it just calls for good-quality ingredients. It's scaled back here to about one-third the size of their Deathcake batches, and should make enough to spread a generous layer on about 13 cupcakes.

Dark Chocolate Ganache

Ingredients:

8 ounces 62-65% dark chocolate, chopped
9 ounces heavy cream
1 ounce butter, cut into small pieces

Directions:

1. Measure chocolate and set aside in metal bowl.
2. Heat cream to scalding, not boiling. (When scalding, cream will form a film on surface.) 
3. Pour scalding cream over chocolate. Let sit 20-30 seconds to heat chocolate, then mix gently with whisk.
4. When chocolate and cream are incorporated, slowly stir in pieces of butter until melted and incorporated.

-- Rebekah Denn

Comments

[Shevonne Jayasinghe on February 01, 2010 at 09:44 AM]

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