Thursday, June 4, 2009

Double Chocolate Layer Cake with Ganache frosting

In my opinion this has to be the best chocolate cake ever!

My neighbor actually said it was better than his mother-in-laws!
(I won't tell if you don't!)
I dare you to try it!
And if you do, let me know what you think!



3 ounces fine-quality semisweet chocolate such as Callebaut (you got me... I used nestle ~ didn't
matter ~ so delicious)
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla


1 pound fine-quality semisweet chocolate such as Callebaut (Nestle ~ whatever)
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter


Make the cake layers:

Preheat the oven to 300 and grease two 10 by 2 inch round cake pans. Line the bottoms with rounds of wax paper (I used parchment) and grease paper (I skipped this part).

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3-5minutes). Slowly add oil, buttermilk,vanilla and melted chocolate mixture to the eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean. About 1 hour to 1 hour and 10 mins.

Make the frosting:

Finely chop chocolate. In a 1 1/2 - 2 quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally , until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake deeps, covered and chilled, 3 days. Bring to room temperature before serving.

~serves 12-14


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