Here is what you do when you accidentally left the entire pint of whipping cream on the counter all day….
…you make it into ganache and then you pour it over a dense chocolate cake that you baked in a 13×9 dish and poked full of holes with a fork first !
I got the idea for that when I read a Cook’s Illustrated recipe for a caramel cake, where they poke a basic white cake full of holes and pour a warm milk caramel mixture over the top. As I had the already room temp whipping cream and a bar of 70% bittersweet chocolate, I made what I figure is the warm fudge version. It was inevitable, someone had to do it !
1 pint container of whipping cream
3 ounces of bittersweet chocolate
throw into a saucepan and turn burner on pretty low
stir often with a heat proof spatula until all is chocolate-y and satin-y goodness
take off heat and set in fridge to cool
when cake is ready, take out of fridge
using whisk attachment, whip for about 3 minutes before pouring over cake.
1 stick plus 1/2 stick butter melted together with 4 ounces of bittersweet chocolate.
I used a glass bowl and microwaved for 2o seconds at a time until all the chocolate was melted in.
1 cup sugar, beat in with mixer until sugar is no longer crystallized
1/4 tsp salt
2 tsp vanilla
mix until smooth and creamy
1 1/2 cup flour
stir in or mix on low
pour into prepped/greased/floured 13×9 dish
Bake @ 350 for 16 minutes
Take a fork and poke lots’ a holes in it.
Pour as much as of your chocolate ganache as you like over the top
Serve warm, or wait a day and let it soak up, it only gets better with time !!