CHOCOLATE CARROT CAKE WITH CHOCOLATE GANACHE

FOR THE CAKE:
2 1/2 oz. unsweetened chocolate
1 1/2 cups unbleached white flour
1 1/3 cup unsweetened cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 eggs (or equivalent Egg Replacer*)
1 1/4 cups honey
2/3 cup vegetable oil
2 tsp. vanilla extract
Finely grated zest of 1 lemon
3/4 cup buttermilk
1 1/2 cup grated carrots
FOR THE GANACHE:
6 oz. unsweetened chocolate
1 cup heavy (whipping) cream
1/2 cup honey
1 tsp. creme de cacao

TO MAKE THE CAKE:
Bring all ingredients to room temperature. (Chocolate tends to harden when it is mixed with cold milk or eggs.)

Preheat oven to 350 degrees F.

Melt chocolate in a double boiler, then set aside to cool.

In a bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon.

In a separate bowl, beat eggs or prepare Egg Replacer with extra liquid (see note). Add honey and beat until light. Add oil and beat well. Stir in vanilla and lemon zest. Add melted chocolate and mix well. Stir in buttermilk. Stir in dry ingredients, just until combined. Stir in grated carrots. Pour batter into two 9-inch-round buttered and floured cake pans.

Bake for 35 to 40 minutes, until a cake tester inserted in the center comes out clean. Let cool before removing from pans. Be sure cakes cool completely before frosting.

TO MAKE THE GANACHE:
Melt chocolate in a double boiler. Remove from heat and let cool to room temperature.

Warm cream in a saucepan over low heat until just warm; do not let it boil.

Stir honey, creme de cacao and warmed cream into chocolate. Stir gently with a spoon until well-combined. Whisk for about 30 seconds until mixture lightens in color and looks silky. Do not overbeat. Ganache will thicken as it cools. At this point you can refrigerate it, but bring it to room temperature before filling and frosting cake.

TO ASSEMBLE:
Spread ganache over one of the 9-inch cakes and place second cake on top. Then pour remainingganache on top, letting some of the ganache flow over the edges. It will have a silky sheen after it sits for a few minutes.

*If you use powdered Egg Replacer, add a few extra tablespoons of buttermilk to cake batter for moistness.

Servings: 12
Source: Vegetarian Times magazine, December, 1992