Bring cream to a boil. Remove from heat and add chocolate, stirring until chocolate is melted. Divide ganache in half. Cool and refrigerate until ganache has hardened.
Preheat oven to 375 F. Line 17 1/2 inch X 13 1/2
jelly roll pan with parchment paper or spray with non-stick spray. In a large bowl, with an electric mixer or by hand, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. In a separate bowl, sift together flour, baking powder and salt. With mixer on low speed, alternately add flour mixture and milk, ending with flour. Blend in vanilla. Spread batter evenly into jelly roll pan, and bake on middle rack for 15 to 20 minutes or until toothpick comes out clean. Turn out onto rack and remove paper. Cool. Trim edges and cut cake into four equal sections about 4 inches wide. Sprinkle liqueur evenly on each slice. Sandwich slices together with one half of ganache reserving other half for frosting. Wrap cake and frezze for two hours or overnight.
Remove from freezer and unwrap. Stand cake up on its small end like a chimney. With a long sharp serrated knife, cut through on the angle to make two triangular sections. Sandwich triangles together with ganache to form a larger triangle.
With a spatula, spread remaining ganache over sides and ends. Finally dip a spatula into hot water and smooth out frosting. With the time of a fork, draw lines or designs over the triangle. Alternatively decoroate with white chocolate curls. Serves 10 to 16.
Originally Submitted
7/15/2012
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