This was unexpected, but after I thought about it for a bit, I suppose it makes sense: chocolate chips cost less than bar chocolate of the same type and brand. Maybe it’s an issue of yield. No one cares about a misshapen chip.
Anyway, I needed chocolate for making ganache. Making this is simply an issue of heating heavy cream to a simmer, removing it from heat, and melting chocolate in it. One cup of cream and eight ounces of chocolate. Because you’re melting the chocolate, small pieces are good—lots of surface area—so starting with chips saves time as well as money. Plus because they come in a 12 ounce bag, you have some left over for garnish.
The cake is a pretty simple combination of cocoa powder, sugar, flour, butter, baking powder and soda, eggs, vanilla extract (not the artificial stuff made from wood), and coffee. It takes about 10 minutes to assemble and 50 more to bake. (Please stop using boxed mixes. This isn’t difficult, and you know exactly what’s in the end product because you put it there.)
Fresh berries are a favorite garnish of mine. Raspberries are especially good with chocolate. And to drink? This is excellent with coffee, milk, port wine, dark beer, you name it.
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