- 1
- 30 mins
- 90 mins
Ingredients
- CAKE
- 3 oz fine quality semisweet chocolate
- 1 1/2 C fresh brewed coffee
- 3 C sugar
- 2 1/2 C all purpose flour
- 1 1/2 C unsweetened cocoa powder
- 2 t baking soda
- 3/4 t baking powder
- 1 1/4 t salt
- 3 large eggs
- 3/4 C vegetable oil
- 1 1/2 C well shaken buttermilk
- 3/4 t vanilla
- GANACHE FROSTING
- 1 pound semisweet chocolate
- 1 C heavy cream
- 2 T sugar
- 2 T light corn syrup
- 1/2 stick unsalted butter
Preparation
Step 1
Preheat oven to 300
Grease pans and line bottoms with 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.
In a large bowl sift together flour, sugar, cocoa powder, baking soda, baking powder and salt. In another large bowl with an electric mixer beat eggs until thickened and slightly lemon colored, about 3 minutes in a stand mixer. 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. Divide batter between pans and bake in middle of oven for 60 to 70 minutes or until a tester comes out clean.
Cool layers completely in pans. Run a thin knife around the edges and invert layers onto racks. Carefully remove wax paper and cool completely. Cake layers can be made up to 1 day in advance, wrapped in plastic and kept at room temperature.
GANACHE FROSTING
Finely chop chocolate. In a 2 quart sauce pan bring cream, sugar and corn syrup to a biol over moderately low heat, whisk until sugar is dissolved. Remove from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally until spreadable. It may need to be refrigerated.
Ice cake