Tulips + Chocolate

A couple things that made this Tuesday a little like a typical Tuesday.

These pretty tulips on top of my table...

And this chocolate cake in my belly..

Oh yes, I'm back with yet another chocolate cake recipe.  So, so, sorry.  I'm going to torture/tempt you with these pictures.  You'll thank me though, I promise.  Make it.  And make it soon.  I saw this cake on Stephanie's blog, Stephmodo.  She made it for her eldest daughter's birthday.  I couldn't stop thinking about it. So, I made it because it was Tuesday.  Good a reason as any, right?  I wasn't able to snap a picture before my little guys gobbled down two slices while the ganache topping was still warm.

Recipe | Creme Fraiche Chocolate Bundt Cake with Chocolate Ganache

(adapted from here)

Cake

2 1/2 c flour

1/2 c unsweetened cocoa

1/2 tsp fleur de sel

1 tsp baking soda

1/4 tsp kosher salt

1/2 c whole milk

1/2 c creme fraiche

8 oz unsalted butter, room temp

1 1/2 c sugar

4 large eggs

1 tsp vanilla extract

1 c good quality chocolate chops (I used Ghirardelli)

Ganache

3 oz chocolate chips

1/2 c heavy cream

Cake

Preheat oven to 325. Butter and flour bundt pan*

Sift together dry ingredients, set aside.

Whisk together milk and creme fraiche, set aside.

Cream butter + sugar. Beat in eggs one at a time, then vanilla.  Reduce mixer to low and add flour and creme fraiche mixture alternatively until just combined.  Fold in chocolate chips.

Spread in prepared pan and bake 50-60 minutes.  Let cool 10 min and then invert on cooling rack or cake stand.

Ganache Topping

Bring cream to a simmer, remove immediately and pour over 3 oz of chocolate chips.  Whisk until combined.  let cool a couple minuted before topping cake.

* I do have success with butter and flour, but original recipe recommends using cooking spray.  I think the success of butter + flour vs cooking spray depends on the type of pan.  Here is the one I use...