Cook1 hr 5 mins
This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans
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 lb fine-quality semisweet chocolate, such as callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1⁄4 cup unsalted butter
- 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 waxed paper.
- 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.
Whoa!! This is an outstanding chocolate cake Dee! It's a rich, moist and my mom said almost too chocolaty cake. lol. I only had 2 9 inch pans and baked them for about 50 minutes, which worked out well. The leftover batter became 2 cupcakes :)Thanks Dee!
There isn't a better chocolate cake in the world! Yummmmmmm! I've made this twice, both to rave reviews and many requests for the recipe. I'm not a coffee lover, so I brewed one cup of coffee and added hot water to make the cup and a half called for. Could not taste coffee in the cake, but there was a subtle richness that was much appreciated. The texture is perfect in my opinion, not too fluffy, not to dense. I used a raspberry ganache between the layers and on top, and chocolate buttercream on the sides, then pressed in chopped pecans. So good!
This recipe is to die for! Very rich so slice thinly in my opinion.