Chocolate Fudge Layer Cake
Cake: 1 1/2 cups sugar 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/8 teaspoon salt 1 cup buttermilk 3 large eggs 2 1/2 teaspoons pure vanilla extract 6 tablespoons unsalted butter, softened 1 cup hot coffee Filling & Frosting: 1 1/4 lbs bittersweet chocolate, finely chopped 1 cup heavy cream 2 tablespoons light corn syrup 5 tablespoons unsalted butter, softened 1 tablespoon sugar 1 tablespoon water Preheat the oven to 325°. Line bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray. In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. In a small mixing bowl, whisk buttermilk, eggs and vanilla. In another small bowl or glass measuring cup, melt the butter in the hot coffee. Using an electric hand mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour the batter evenly into the pans and bake for 25 to 30 minutes, until the cakes are springy to the touch. Rotate pans halfway through baking. Let the cakes cool in pans for about 10 minutes, then turn out onto a rack to cool completely. Peel off the parchment. Filling & Frosting: Add chocolate to a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes. In a microwave-safe bowl or glass measuring cup, combine the sugar with the water and heat for 30 seconds; stir to dissolve. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4" layer. Repeat with remaining layers, while stacking. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for an 1 hour or more before slicing. Make Ahead: The cake will stay fresh in the refrigerator for up to 3 days (covered). Bring to room temperature before slicing. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
