A rich chocolate cake that doesn't mind the altitude here. Not only that, but you can make it without getting the electric mixer out.

Ingredients:
1 cup, (2 sticks) Butter
8 ounces Semisweet Chocolate Chips, about 1½ cups
1¼ cups Sugar
1 cup Unsweetened Cocoa Powder, sifted
6 Eggs
2 teaspoons Vanilla

12 ounces White Chocolate Chips
1 cup Heavy Cream
Powdered Sugar

Directions:

1. Preheat oven to 350. Butter a 10-inch springform pan. Line the bottom with waxed paper.
   
2. Melt Butter in a small bowl in the microwave, about 2 minutes. Add Chocolate Chips and stir until melted. Returning mixture to microwave for another 30 seconds if needed. Set aside to cool.
   
3. In a large bowl mix Sugar and Cocoa Powder. Add Eggs and whisk until well blended. Whisk in butter mixture and Vanilla.
   
4. Pour batter into prepared pan. Bake until tester comes out clean, about 45 minutes.
   
5. Cool cake completely in pan on a rack. Loosen side with a knife and invert onto serving plate. Chill.
   
6. To make Ganache, melt White Chocolate and Cream in the microwave, about 3 minutes. Let cool until thick. Pour 1/3 over chilled cake spreading as needed to insure coverage and a smooth surface. Chill the cake again for 15 minutes. Slowly drizzle the remaining ganache over the cake to create a smooth even coat. Before serving dust with Powdered Sugar.

Serve with a handful of raspberries or other fruit..

Note: I do not adjust the temperature when using convection, but I do reduce the time and start checking after 35 minutes.

Serves: 10-12

Prep time: 1:30

Source Cake: R.S.V.P. Los Olivos Cafe & Wine Merchant, Los Olivos, CA, via Bon Appétit
Source Ganache: MLK