Double Chocolate Layer Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Smitten Kitchen. /2007/07/you-are-owed-chocolate-cake/ This absolutely amazing, incredibly rich cake is, for our household anyway, a once-a-year kind of thing. Worth every calorie! You can also add a raspberry filling, recipe below. Ingredients:
for cake layers |
3 ounces semisweet chocolate (fine-quality, such as callebaut) |
1 1/2 cups coffee, hot |
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 buttermilk (well-shaken) |
3/4 teaspoon vanilla |
for ganache frosting and filling |
1 pound semisweet chocolate (fine-quality, such as callebaut) |
1 cup heavy cream |
2 tablespoons sugar |
2 tablespoons light corn syrup |
1/2 stick (1/4 cup) unsalted butter |
Directions:
1. Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. 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 minutes with a standing mixer or 5 minutes with a hand-held 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 well.
4. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
6. Make frosting: Finely chop chocolate. In a 1 1/2- to 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.
7. 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). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.
8. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
9. Raspberry Filling:
10. 2 10-ounce bag frozen raspberries, thawed
11. 1/2 cup sugar
12. 2 tablespoons cornstarch
13. Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
14. Let it cool complete before spreading it thinly over three layers.
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