DOUBLE CHOCOLATE LAYER CAKE

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Double Chocolate Layer Cake image

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

Provided by Dee514

Categories     Dessert

Time 1h35m

Yield 1 Cake, 12-14 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.

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