Sunday, February 10, 2008

Famous Chocolate Cake

I decided to jump on the train and make "the chocolate cake everyone is talking about" (says the Today Show). I have never made a chocolate cake (or ganache for that matter) from scratch and thought it was a good time to try.
The cake is fairly easy to make. It calls for 2- 10 inch pans, but since the ones I have are 9 inch, I poured the extra batter into my silicone cupcake pan. (I love silicone pans!) I placed the extra cakes on individual plates and topped with the ganache.
The cake is very moist and delicious and the ganache makes it special. It is quite a rich, sinful chocolate blast. All ready for our group tonite!

Double Chocolate Layer Cake recipe from Epicurious

For cake layers
3 ounces fine-quality semisweet chocolate (I used scharffen berger and ghirardelli)
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
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 (parchment) 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.

1 comment:

Annie said...

This recipe looks delicious. I'm just wondering, have you ever tried using carob in place of chocolate.
I found this really good carob from Holy Food Imports which to me is almost as good as chocolate, however I'm not sure if you need to change the proportion for carob in place of chocolate.