Deep Chocolate Layer Cake with Ganache Frosting
- 3 ounces semisweet chocolate, finely chopped
- 1 1/2 cups hot brewed coffee
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 cups granulated sugar
- 1 pound semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, diced
Make this cake for a very special occasion. Use the best chocolate you can find for the deepest chocolate flavor.
Makes 1 cake.
1. Preheat oven to 350 degrees F. Lightly butter two 10-inch cake pans; line pan bottoms with rounds of parchment or wax paper. Lightly butter paper.
2. In a small bowl, combine chopped chocolate and hot coffee. Let sit until chocolate melts, stirring occasionally. 3. For batter: set a sifter over a large bowl. Sift flour, cocoa powder, baking soda, baking powder and salt. In a glass measuring cup, combine buttermilk, oil and vanilla. 4. In a large bowl with electric mixer on high speed, beat eggs and sugar until light and thickened, about 5 minutes. Beat in melted chocolate mixture until blended. Alternately add buttermilk mixture and dry ingredients; beat until just combined. 5. Pour batter evenly into prepared pans. Bake 1 hour, until a toothpick inserted in center comes out clean. Transfer pans to wire racks; let cool at least 30 minutes. Run a knife around edges to release from pan; invert layers onto racks. Remove paper and cool completely. 6. For frosting: Place chopped chocolate in a medium bowl. In a small saucepan over low heat, bring cream and corn syrup just to a boil, whisking often. Remove from heat, immediately pour over chocolate. Whisk in diced butter until smooth. Let frosting cool, stirring occasionally, until it is of spreading consistency. (This may take several hours, depending on kitchen temperature. Refrigerate if needed.) Frost cake as desired. Tip: The layers can be baked one day in advance, wrapped in plastic and stored at room temperature.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."