DOUBLE CHOCOLATE LAYER CAKE
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
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.
Serves 12 to 14.
Gourmet
March 1999
Engine Co. No. 28, Los Angeles CA
Notes: Perhaps the best chocolate cake recipe I've ever used. The
best part is it gets better the second and third day, and will keep
at room temperature for up to five
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