I need help!!! I'm showing you this catastrophe (believe me, I didn't want to!) in hopes someone will try this, tell me what they did to achieve success.
This is not the first time I've made this cake, only to have it fail. It sounds oh, so delish. (I saw it on YouTube. KCRA TV in Sacramento, California had the winner of the Ghiradelli Chocolate Championship at the California State Fair and she made this recipe).
Each time, the center falls, and is gooey. So I thought...hmmm. maybe more flour? Less Ghiradelli Chocolates (with caramel)? I tried 'em on this recipe and same results.
You know how sometimes you come across someone you beg for their recipe and it never comes out? It's like they leave a key ingredient, or step, out. Well, now I'm having my suspicions about this! LOL
I told my husband if it failed this time (THREE TIMES) then I'd never make it again. It did, but it does taste like a dream, so I'm hoping someone can offer some help and here's where YOU come in.
I'm going to give you the recipe (I'm not leaving out anything! LOL) and if you're brave enough to try it please get back to me, or blog about it and then send me a link.
Ghiradelli Chocolate Cake
8 oz (two 4 oz bars) Ghiradelli 100% Cacao Unsweetened chocolate
1 cup unsalted butter
3 cups granulated sugar
1 TBSP pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp salt
1 bag (5.3 oz) Ghiradelli Chocolate Squares Milk Chocolate with Carmel Filling
1/2 cup toasted pecans, finely chopped
1/4 cup powdered sugar
Preheat oven to 350 degrees. Spray fluted two quart bundt pan with baking style cooking spray.
In a one quart saucepan over low heat, melt butter and both baking bars. Remove from heat when chocolate is almost entiredly melted. Continue stirring until chocolate is completely melted. Set aside.
In a small bowl, combine flour and salt. Set aside.
In a stand mixer, on low speed, mix sugar, eggs and vanilla. When these are incorporated, gradually increase the speed to medium high. Beat on medium high for approximately 10 (Yes, TEN) minutes. Batter will be pale yellow and fluffy. Alternately add chocolate mixture and flour mixture to egg batter, beginning and ending with the chocolate. Mix until just incorporated.
Pour half of the batter into p repared pan. Place unwrapped milk chocolate squares side by side around the center of the pan on top of the batter.
Sprinkle toasted pecans over the chocolate squares. Pour the rest of the batter in the pan, spreading it evenly over the candy and nuts. Bake cake at 350 degrees for 45-55 minutes. Transfer to wire rack to cool for about 15-20 minutes. Invert cake onto servign plate and cool completely.
Before serving dust cake with powdered sugar.
I might add... it wasn't a total loss. It makes a great trifle! LOL