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Carrot Cake with Chocolate Ganache Recipe


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     Carrot Cake with Chocolate Ganache

Category   Desserts - Breads
Sub Category   None
Servings   15
Preptime   1.5 hrs

3 eggs
230ml vegetable oil
310g white sugar
8ml vanilla extract
195g all purpose flour
7g baking soda
7g baking powder
2g salt
4g ground cinnamon
255g grated carrots
85g chopped pecans (optional)
300ml fresh cream or soya cream
600g dark chocolate

1.Break the chocolate into bits in a heat resistant bowl. Heat the cream until it just starts to boil, remove from heat and pour over the chocolate. Mix well to ensure all the chocolate has melted. Cover in clingfilm and leave overnight to cool at room temperature. 2.Preheat oven to 350 deg F/175 deg C. Grease and flour a 26cm round cake pan. 3.In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans if using. Pour into prepared pan. 4.Bake in the preheated oven for 40 to 50 minutes, or until skewer comes out clean. Let it cool for 10 minutes before turning onto wire rack. 5. Once cool, cut in half and cover in the ganache. You can serve as is or cover in sugarpaste. Hint- you can add some mint chocolate to the ganache to give a slight mint flavour which complements the cake.

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