Basic Layer Cake with Ganache

This year, Thanksgiving was just the two of us, so I thought I'd try a new dessert idea. First I thought of a yellow cake with an apricot preserves filling, topped with a chocolate ganache. Then I looked up the recipe for a yellow cake and was scared off by all the egg yolks (6!!) that went into the cake. Fast forward a few minutes, and I decided on this basic layer cake recipe by Martha Stewart. I followed the instructions to the letter, with the exception of the butter. I only used 1 stick instead of the 1.5 sticks in the recipe. The cake came out a little dry, but I think that can be solved by brushing a little sugar water on to the cake layers before adding the filling.

Ganache

1/2 bag semi-sweet chocolate chips (I used the generic brand and it came out tasting delicious, so I don't think brand names matter)
3 tablespoons butter, cubed
1/2 cup skim milk
Double-boiler OR a pot -bowl combo with the bowl sitting 2-3 inches above the pot bottom.

A couple of ganache recipes I looked up called for 1 pint of cream to be added to the chocolate chips, but C can't handle full-fat dairy so I used butter and nonfat milk instead. It works out to the same ingredients, essentially...

1. Heat water in pot so that it is simmering, not boiling.
2. Place bowl in the pot. Add chocolate chips, butter and milk.
3. Stir continuously until ingredients are completely melted (5-7 minutes) and chocolate looks shiny.
4. Take chocolate off heat and allow to cool to room temperature.
5. Set up cake layers on wire rack over a baking pan with foil (to catch drips).
6. Pour ganache over cake. Use an offset spatula to evenly distribute ganache so that it drips down the sides.
7. Allow ganache to set for 10- 15 minutes. Transfer finished cake to serving plate and chill in the fridge until ready to eat.

'Til the next dish...

Jhatphat Dosa

This is another childhood fave...I would get so excited to see this brown crispy, yet soft dosa on my plate. I attempted to make it a year ago, working on memory for a list of ingredients. It did not turn out well. C ate it, most likely because we were still in the honeymoon phase of our marriage and he felt obligated. I made it once more trying to perfect it, this time with help from the Konkani cooking goddess (a.k.a. my mom). It came out better, but C was not a fan. Then, inspiration struck and I added a lot more water and voila! It came out perfect! This time, I added too much salt, so C was just about done with this dosa but nevertheless, I persevered. I begged him to try it justonemoretimepleaseifyoureallylovemeyou'lljusteatitandstopbeingapain pretty please and he did and whaddaya know? It came out perfect. He is now a jhatphat dosa fan. Not as big a fan as I am, but I'll take it! :)

On to the recipe!

Serves: 3-4

1/2 cup all purpose flour
1.5 cups water
1/2 tsp salt
1/4 tsp asafoetida
2 tsp freshly grated coconut
1/2 tsp freshly grated ginger
3 green chillies, chopped
4 curry leaves (karbev)
1/2 tsp mustard seeds (sasam)
1/2 tsp sugar
1 tsp oil

1. Place chopped chillies, coconut, ginger, salt, asafoetida and sugar in a bowl. Muddle until all the ingredients are well mixed. Add flour and stir. Gradually add water until batter has a thin consistency.
2. Add 1 tsp oil and mustard seeds to a pan on medium high. When mustard seeds start to pop, add curry leaves. Be careful, because the oil will splatter once you add the leaves.
3. Quickly take pan off heat and add oil/seeds/leaves (phan) to the batter. Stir until mixed evenly.
4. Pour 1/4 cup of batter into a hot, well-oiled pan. Batter should spread instantly and bubble. If it does not spread, add more water. Mix batter before pouring as some ingredients will settle to the bottom. Place a little oil at the circumference of the dosa to make it easier for removal. Flip dosa until both sides are browned to your satisfaction.
5. Put on a plate and serve!

'Til the next dish...