Spring break has sprung and it is clearly no where near spring in our parts. While we sit at home in the cold, others have their toes in the sand. But as my hubby reminds me, I had my warm vacation a month ago. So much for spring weather to enjoy by spring break!
With the boys at home during the day, and no homework in the evening, it leaves us time for plenty of fun baking! This chocolate icebox cake with ganache will not disappoint. It is a super simple, throw together cake. This is less cake and a bit more of a cake-like brownie. Regardless, a perfect weeknight dessert to enjoy with my husband and littles.
Chocolate Ganache Icebox Cake
Barely Adapted from The View from Great Island
For the cake:
Butter an 8x12 baking pan and preheat oven to 350.
Whisk together in a bowl:
3/4 c. good quality unsweetened cocoa powder
3/4 c. Flour
1/4 t. Salt
1/2 t. Baking powder
In another large bowl cream together the following until light and fluffy:
3/4 c. Unsalted butter, room temperature
1 c. Sugar
Add and mix well:
1 1/2 t. Vanilla
Pour half of the dry ingredients and mix until incorporated. Then add:
1/2 c. Sour cream
Mix well and add remaining dry ingredients until mixed throughly.
Spread batter into baking pan and tap several times on the counter to get all the air bubbles out.
Bake at 350 for 18-22 minutes until a toothpick inserted near the center comes out clean. Cool completely.
While the cake is baking, make the ganache.
1 c. Heavy cream
1 c. Good quality chocolate chips
1/2 c. Powdered sugar
1/3 c. Unsweetened cocoa
Place chocolate chips in a heatproof glass bowl. Heat heavy cream until steaming and pour over chocolate. Let it sit several minutes then whisk until shiny. Add in powdered sugar and cocoa and whisk until smooth. Refrigerate for about 45 min until the cake has cooled.
Once cake has cooled, pour ganache over the top and spread. Refrigerate for 2 hours then serve! Enjoy!