Wednesday, February 22, 2017

Wild Idea Buffalo Recipe of the Week - BUFFALO-GIRL'S BEST CHOCOLATE CAKE

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO-GIRL'S BEST CHOCOLATE CAKE. Besides all the delicious and healthy Buffalo Recipes on the Wild Idea Buffalo website ( you'll also find Side Dishes and Desserts, like this week's recipe! You can also purchase any of the delicious cuts of Buffalo. I just prepared a Buffalo Flat-Iron Steak for Dinner a few days ago. If you love Buffalo or if you've been wanting to try it check the Wild Idea Buffalo site out. Enjoy and Eat Healthy!


If you love chocolate and you love cake, you'll love this recipe. Dark, dense, moist and lick-your-plate-delicious (if plate licking is allowed in your house). This one's a keeper for the recipe box.

6 - tablespoons salted butter
2 - oz. bitter chocolate
12 - oz. semi-sweet chocolate
6 - tablespoons cocoa powder
1 - cup + 2 tablespoons sugar
½ cup water
½ - cup milk
2 - tablespoons rum
1½ -teaspoon vanilla
5 - eggs
¾ - cup + 2 tablespoons flour
¾ - teaspoon baking powder
¾ - teaspoon baking soda
½ - teaspoon salt
¼ - cup vegetable oil

Wax paper


* Preheat oven to 350°. Place a rack in the middle of the oven and one on the bottom. Place a pan of water on the lowest rack.
* In a saucepan over low heat, add the first seven ingredients and allow them to melt, stirring occasionally.
* Transfer melted ingredients to a mixing bowl. On medium speed, add rum, vanilla and the eggs, one at a time, mixing well after each before adding the other.
* Add the remaining ingredients in the order listed, mixing well to ensure all ingredients are incorporated, stopping and scraping the bottom of the bowl a couple of times.
* Butter two 8” round cake pans with butter and line the bottom with a circle of wax paper. Buttering the top of the wax paper too.
* Divide batter into cake pans. Tap the pan bottom on the counter top a few times to remove any air bubbles. Place the pans in the oven and bake for about 35 minutes.
* Remove cakes from the oven and run a knife around the edge of the cake. Invert onto racks that are lined with a piece of wax paper, tapping the bottom of the pan to release cakes. Allow the cakes to completely cool.
* Frost with Sour Cream Ganache, recipe follows.

Sour Cream Ganache

A perfect not-too -sweet, chocolate frosting with just the right amount of tang!

24 - ounces semi-sweet chocolate, broken in bits or use chips
2 - tablespoons butter
16 - ounces sour cream, at room temperature.
1 - teaspoon vanilla


* In double boiler, melt chocolate with butter.
* Place sour cream in a glass bowl and microwave for about 20 seconds.
* Whisk in melt chocolate and stir until well incorporated.
8 Whisk in vanilla.
* Let the ganache rest until it has set up a bit for ease in frosting cakes. *Or, you can pour over cakes if you prefer less frosting.

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