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Double Chocolate Layer Cake




Source of Recipe


Engine Co. No. 28, Los Angeles, CA


Recipe Introduction


(Serves 12-14)


List of Ingredients




2 ½ cups all purpose flour
3 cups granulated sugar

1 ½ cups cocoa powder

1 ½ cups hot coffee

1 ½ cups buttermilk

3 oz. semi-sweet chocolate (chopped)

3 whole eggs

¾ cup vegetable oil

2 teaspoons baking soda

1 ¼ teaspoon salt

¾ teaspoon baking powder

¾ teaspoon pure vanilla extract

1 recipe chocolate ganache icing (see below)


Recipe



Preheat oven to 300°. Grease and line 2 10" round cake pans with parchment paper.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and set aside.

Melt together the chopped chocolate with the hot coffee.

Beat the eggs in a mixer at medium speed until light and fluffy. Add in the oil, vanilla, buttermilk and the coffee/chocolate mixture and mix slowly until combined well. Mix in the dry ingredients as rapidly as possible, then return speed to medium for 2 minutes.

Pour into prepared cake pans. And bake until cake tester inserted in center of cake comes out clean. Approximately 1 ½ hours.

Allow to cool completely before running a knife around the edge and turning out the cakes.

Ice with chocolate ganache icing (see below).



Chocolate Ganache Icing

1 lb. bitter-sweet chocolate (chopped)

2 cups heavy cream

¼ cup sugar

¼ cup light corn syrup

2 ½ oz. sweet butter



Place the cream, sugar and corn syrup in a heavy bottomed, non-reactive sauce pan and bring slowly to a boil. Remove from the heat and whisk in the chopped chocolate until it is completely melted. Whisk in the butter and pour mixture into a bowl to cool completely. Can be kept covered and refrigerated 3 days. Allow to return to room temperature before icing cakes.