AN OLD-FASHIONED CHOCOLATE CAKE

By stepjo7269

Today Show
By: Chef Ed Kasky

Ingredients

• Special equipment:
• For cake layers
• 3 3 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 1 1/2 1/2 cups hot brewed coffee
• 3 3 3 cups sugar
• 2 1/2 2 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 2 2 teaspoons baking soda
• 3/4 3/4 3/4 teaspoon baking powder
• 1 1/4 1 1/4 1/4 teaspoons salt
• 3 3 3 large eggs
• 3/4 3/4 3/4 cup vegetable oil
• 1 1/2 1 1/2 1/2 cups well-shaken buttermilk
• 3/4 3/4 3/4 teaspoon vanilla
• For ganache frosting
• 1 1 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 1 1 cup heavy cream
• 2 2 2 tablespoons sugar
• 2 2 2 tablespoons light corn syrup
• 1/2 1/2 1/2 stick (1/4 cup) unsalted butter
• 10- 2-inch Two 10- by 2-inch round cake pans
• Directions:
• Make cake layers:
• to 300 oven to 300 degrees F and grease pans. Line bottoms with rounds of wax paper and grease paper.
• * 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.
• 3 5 another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• to Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
• 1 to 1 10 pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Make frosting:
• * Finely chop chocolate.
• 1 1/2- to 2-quart to to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• to Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
• to to to 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.
• 3 to keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Details

Servings 12

Preparation

Step 1

Chef Ed Kasky used Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either