Fennel Cake with Chocolate Fennel Ganache

Remember my Fennel Cupcakes w/ Candy-Coated Fennel Seeds? I have wanted to work on that recipe since I originally made them…make a better batter. And, I didn’t like the icing I originally used, in regards to the flavor pairings, not the taste. So, I did. Grinding the fennel seeds in a spice (only) coffee grinder I use really made a difference.

Adding the fennel to the chocolate made the cake a “grown-up” cake. I am not sure kids would love this cake, unless a fennel fan.

Not sure how much I will be posting the next few days…catering job Friday, working on Saturday – a test shift – to see if I am a fit for the restaurant, and need to organize my taxes. Taxes…fun, fun. LOL! And, I have decided to enter into 2 contests for cakes and want to plan for those as well. Cross your fingers because a positive turn around needs to happen.

Have a great rest of the week/weekend!

Fennel Cake with Chocolate Fennel Ganache

3 cups cake flour
1 cup sugar
1 cup butter
3 eggs1 tsp. salt
2 ½ tsp. baking powder
1 tsp. vanilla1 cup whole milk
2 Tbsp. fennel seeds, ground
½-1 tsp. anise extract
Candy-Coated Fennel Seeds (optional for garnish)
Chocolate Fennel Ganache (recipe below)

Preheat oven to 350 degrees. Butter and line two 8-inch cake pans. Whisk together flour, baking powder, salt, ground fennel in a mixing bowl; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Beat on medium speed until a thick cake-like batter appears. Evenly divide batter into the prepared pan. Do not overfill. Bake for 20 to 25 minutes, rotate, and cook another 10-15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Chocolate Fennel Ganache
8 oz. bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream; more as needed
1 ½ Tbsp. unsalted butter
1 ½ Tbsp. ground fennel seeds

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. Refrigerate to cool, and allow the fennel flavor to incorporate into the chocolate. Makes about 1 ½ cups.