Dark Chocolate & Ganache Cake

  •     28g bittersweet chocolate, chopped
  •     1-1/2 cups hot brewed coffee
  •     4 eggs
  •     3 cups sugar
  •     3/4 cup canola oil
  •     2 teaspoons Vanilla Extract
  •     2-1/2 cups all-purpose flour
  •     1 cup baking cocoa
  •     2 teaspoons baking soda
  •     3/4 teaspoon baking powder
  •     1-1/4 teaspoons salt
  •     1-1/2 cups buttermilk
Ingredients Ganache Frosting:
  •     453g bittersweet chocolate, chopped
  •     2 cups heavy whipping cream
  •     5 teaspoons light corn syrup
  1. Preheat oven to 325°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.
  2. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
  3. In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
  4. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
  5. For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
  6. Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
  7. Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.

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