AN OLD-FASHIONED CHOCOLATE CAKE Recipe

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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
Preparation:
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:
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).
3 to frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

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