You know you've made it when your Asian mom says "Mmm...not too sweet" in approval! I made this carrot cake for my mom on Mother's Day and swapped the typical cream cheese frosting for chocolate ganache because she loves chocolate. It's actually a delicious combo! I decorated the cake with fresh whipped cream, strawberries, walnuts, and stroopwafel pieces, but it's one of those cakes that will look great even kept very simple! Carrot Cake with Chocolate Ganache (Carrot Cake recipe modified from New York Times Cooking) Ingredients: CARROT CAKE (note: the proportions are ~halved from the original recipe; I made 2 layers in separate spring-form tins that were each roughly 2 inches tall, but you can make thinner layers or just one larger cake)
Notes: Any extra ganache can be stored in the fridge, but just let it come to room temp before using (so it will soften). For this same reason, if you decide to store the cake in the fridge after decorating, let it come to room temp, otherwise the cold ganache can make it a little difficult to slice cleanly.
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