Directions:
- Preheat the oven to 350° and line two 9 X 2 round cake pans with greased wax or parchment paper.
- Ganache; Melt half of the chopped chocolate in heavy cream over fairly low heat while stirring. Remove from heat, stir in vanilla and remaining chopped chocolate until smooth. Place the ganache into a bowl and refrigerate for at least 4 hours or overnight.
- Cake; Sift together the cake flour, baking soda, baking powder and salt in a large bowl. Stir together the brown sugar, granulated sugar, chocolate and 1/2 cup of water in a medium saucepan and cook over low heat and stir until smooth. Let cool slightly and occasionally stir.
- Beat the butter and egg yolks until just blended with an electric hand mixer. Gradually add the chocolate mixture. Beat in the dry ingredients a little at a time, alternating with the milk, until smooth. Stir in the vanilla. The batter will appear thin.
- Wash and dry the beaters. Beat the egg whites until barely firm in a medium bowl. Fold 1/3 of the whites into the batter. Fold in the remaining whites until incorporated. Pour batter into the awaiting cake pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes before removing from pans then place right side up on racks to cool completely.
- Preparing Ganache for Cake; Using an electric mixer, briefly beat the well chilled ganache until thick enough to hold its shape. Over-beating will cause the ganache to be grainy; if this happens, re-melt over low heat and then beat it once more.
- Assembling the Cake: Peel off the wax or parchment paper from the bottom of the cake layers. Place 1 layer right-side-up on a platter and cover with 1 scant cup of whipped ganache. Place the second cake layer upside-down on top of the filling. Cover the sides and top of the cake evenly with the remaining whipped ganache. You can reserve about 1/2 cup of the ganache for decorating if you are so inclined. Using a star tipped pastry bag, pipe simple stars or a scallop trim around the top or the base of the cake. Sprinkle the finely grated chocolate all over the top of the cake. To serve, slice gently with a serrated cake knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.03 Kcal (2064 kJ) | ||
| Calories from fat | 212.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.58g | 36% | |
|---|---|---|---|
| Cholesterol | 98.56mg | 33% | |
| Sodium | 257.88mg | 11% | |
| Potassium | 256.14mg | 5% | |
| Total Carbs | 70.45g | 23% | |
| Sugars | 45.68g | 183% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 15% | |
| Calcium | 102.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 329.14 Kcal (1378 kJ) | ||
| Calories from fat | 141.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 36% | |
|---|---|---|---|
| Cholesterol | 65.8mg | 33% | |
| Sodium | 172.15mg | 11% | |
| Potassium | 170.99mg | 5% | |
| Total Carbs | 47.03g | 23% | |
| Sugars | 30.49g | 183% | |
| Dietary Fiber | 1.62g | 10% | |
| Protein | 4.08g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 15% | |
| Calcium | 68.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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