Chocolate Ganache Cake with Cranberries and Pecans

This is a recipe I found in a Food & Home magazine and I added my own topping. Quite rich, but lovely for tea on a cold winter's day.


Chocolate Ganache Cake with Cranberries and Pecans

My husband is my new 'food photographer' for my blog. :-)

 Ingredients:
225g cake flour
12ml baking powder
225g butter
100ml buttermilk
50g cocoa
80ml boiling water
225g castor sugar
3 eggs
1 cup cream
200g dark chocolate
A handful of chopped pecans and cranberries

What do you think of these photos? I love the 'arty' blurred background.

Method:
Preheat the oven to 180'c.
Line two round cake tins 20cm in diameter and grease well.
Mix the cocoa and boiling water until smooth.
Beat sugar and butter until thick, pale and fluffy.
Add eggs, one at a time, beating continuously.
Fold through the cocoa mixture. sifted flour, baking powder, and buttermilk.
Pour into the cake tins and bake until well-risen and cooked through. 20-25 minutes. A skewer inserted into the cake should come out clean.
Remove from the oven, allow to cool in the tins, put onto a cooling rack.
Please cream into a saucepan, heat but do not simmer. Remove from heat and whisk in the chocolate pieces. Use an electric beater to beat until thick.
Place in the fridge and when the cake is cooled and ganache cool. Pour over the cakes, sandwich together and sprinkle over the cranberries and pecan nuts.
Serve :-)