Hi guys! This chocolate ganache bow cake is soo yummy, and the fondant bow adds a nice touch :-) It would also make a great treat for Valentine's Day too! I was inspired by the chocolate ganache cake at Miette bakery to make this cake -- I love the idea of using a contour pan! Let me know if you guys give this recipe a try by posting a picture to my Facebook page (on.fb.me/14LNQ1d) and I will talk to you all soon! Thanks for watching!

Chocolate Cake Recipe from Hummingbird High (bit.ly/1fgKDLn)

Ingredients:
½ cup granulated sugar
2 tablespoons light brown sugar, tightly packed
½ cup sour cream
1/3 cup vegetable oil
1 egg, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
1/3 cup cocoa powder
½ teaspoon baking soda

Directions:
1. Mix together white and brown sugar, sour cream, vegetable oil, egg, vanilla extract, and salt until smooth.
2. Add in flour, cocoa power, and salt. Stir to combine.
3. Pour into greased 6-inch contour (or 2 6-inch regular pans) pan and bake at 350 F for 30-35 minutes (20-22 minutes for regular pan).

Chocolate Ganache

Ingredients:
9 oz. semisweet chocolate
1 cup heavy cream

Directions:
1. In a medium saucepan, bring heavy cream to a boil over medium heat
2. Pour over chocolate in a heat-safe container. Stir to combine, and place in fridge until ready to use.

Assembly:
1. Place cake on cooling rack with parchment paper underneath to catch any ganache. Pour ganache over cake, letting it drip over the sides by itself.
2. Roll out long strip of fondant, about 12 inches long and 1 inch wide. Trim edges and place over center of cake.
3. Roll out more fondant until about 6 inches long and 1 ¼ inches wide. Fold in edges to center and pinch to create wrinkles. Roll out fondant about ½ wide to cover center of bow, and wrap around bow.
4. Gently wet surface of center of the fondant strip with water, and attach bow.

Buy the contour pan here: amzn.to/1jzCs0i

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Check out my channel: bit.ly/18keK04

Music courtesy of Audio Network "Suburban Ballet"