Double Chocolate Layer Cake
Ingredients
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
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 well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Preparation
Make cake layers:
Preheat oven to 300°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. 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. 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.
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.
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.
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).
Spread frosting between cake layers and over top and sides. Cake
keeps, covered and chilled, 3 days. Bring cake to room temperature
before serving.
