Chocolate Carrot Cake With Chocolate Ganache

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Veg02	12	Servings

INGREDIENTS

2 1/2	oz	Unsweetened chocolate
1 1/3	c	Unbleached white flour
2/3	c	Unsweetened cocoa
1 1/2	t	Baking powder
1 1/2	t	Baking soda
1/2	t	Salt
1	t	Ground cinnamon
3		Eggs, or equivalent egg
		replacer
1 1/4	c	Honey
2/3	c	Vegetable oil
2	t	Vanilla extract
		Finely grated zest of 1
		lemon
3/4	c	Buttermilk
1 1/2	c	Grated carrots
6	oz	Unsweetened chocolate
1	c	Heavy cream
1/2	c	Honey
1	t	Creme de cacao

INSTRUCTIONS

Bring all cake ingredients to room temperature. (Chocolate may harden
when mixed with cold eggs or milk.) Preheat oven to 350 Ã¸ F.  Melt 2
1/2 ounces of chocolate in a double boiler. Set aside to cool.  Combine
flour, cocoa, baking powder, baking soda, salt, and cinnamon  in a
bowl. Set aside.  In a separate bowl, beat eggs or prepare egg replacer
(add a few extra  tablespoons of buttermilk to egg replacer for this
cake). Add 1 1/4  cups of honey and beat until light.  Add oil to
egg-honey mixture and beat well. Stir in vanilla and lemon  zest. Add
melted chocolate. Mix well and then stir in buttermilk.  Stir dry
ingredients into liquid ingredients until just combined.  Stir in
carrots.  Pour batter into 2 9-inch round cake pans, buttered and
floured. Bake  35 to 40 minutes until a cake tester inserted in the
center comes out  clean. Let cake cool before removing from pans.  For
ganache, melt 6 ounces of chocolate in double boiler. Let cool to  room
temperature.  Warm cream in a saucepan over low heat until just warm.
Do not boil.  Stir honey, creme de cacao and warmed cream into
chocolate. Stir  gently with a spoon until well-combined then whisk for
about 30  seconds until mixture lightens in color and looks silky. Do
not  overbeat. Ganache will thicken as it cools. It can be
refrigerated.  When cake is completely cool and ganache is at room
temperature.  Spread ganache over one cake. Place second cake on top
and pour  remaining ganache on top, letting some flow over edges.
Ganache will  develop a silky sheen in a few moments.  Recipe by: Cafe
Brenda  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’ve never cried alone. Jesus is always there”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 508 Calories From Fat: 268 Total Fat: 31g Cholesterol: 27.8mg Sodium: 358.8mg Potassium: 419.6mg Carbohydrates: 64.9g Fiber: 6.6g Sugar: 42.9g Protein: 6.4g