I'm not sure how this ended up being the best picture I had of the whole cake...anyways...
Obviously I didn't do a very good job "swirling" the filling, b/c it looks nothing like this.
(and that knife - my mom has had those knives for as long as I can remember. and i'm gettin' on up there)
totally vintage ;)
slightly adapted from EatingWell.com
Dark Chocolate Ganache
1/2 cup dark chocolate chips or chopped dark chocolate
1/2 cup heavy cream
Heat heavy cream just before boiling, remove from heat, stir in chocolate until melted. Let cool. The cooler it gets, the thicker it gets. I got impatient and dumped it on the cake too early, and then once I got to my parents' house (a couple hours away) I added more. It was nice and thick at that point. It pays to be patient. A lesson I have yet to learn.
My notes: The cake is a healthier version. And it tastes like a healthier version. Mine was a little bland and a little dry (I'm learning that my oven cooks hot!) However, if you are looking for a decent healthier cake recipe to satisfy a sweet tooth - then this one will fit the bill. I screwed up the healthier bit by dumping chocolate and cream on top! Which, of course, made it mo'betta. Overall, I liked it. It was fine. It just wasn't great, like I wanted it to be.
Mr. Man had some egg free cupcakes (I keep some in the freezer for parties, etc) and he was pretty content. I love how he tried to lick all the icing off his face...didn't want to miss any! My mom made cupcakes from a box with chocolate icing from a can, and they were better than my totally from scratch cake. I hate it when that happens! (with the exception of the chocolate ganache of course. There is nothing better than dark chocolate and heavy cream. Can I get an amen?!)
I'm linking this recipe up at Eat at Home for Ingredient Spotlight - Cherries and Pomegranates