DOUBLE CHOCOLATE LAYER CAKE

Tasting Comments:

Son: Too moist, this is like fudge. It is squished and thick.
Me: Too dense. But later I loved it. About day 7 it was fantastic. (But
I like dark, decadent chocolate.)
Third Opinion: Too chocolately
Fourth Opinion: Very very chocolatey (She was from Guademalla)
Fifth Opinion: Too Rich (He was from Mexico)

I have made this cake on 2 occasions. The first time, I must
have added an extra yolk because the cake turned out very
moist, almost as dense as fudge, and stayed fresh for over 7days.

The first time I used Santander Chocolate, (http://www.chocolat.com/index.asp?PageAction=VIEWPROD&ProdID=677), Ghirardelli cocoa powder, hazelnut oil, and MAYBE, but not sure, cake flour. I baked in an 8 inch pan, 350 degrees.

The second time I used exact amount of eggs, Dark bitter chocolate, hersheys cocoa - dutch process, vegetable oil, and a 300 degree oven. Turned out rather dry and fluffy. Completely different. Also increased the Coffee strength.

I am going to attempt yet a third try, and see the results.


Third Try...
Rave Reviews... moist, fluffy, just the right consistency. This time I used semi-sweet chocolate
and for the Ganache... I cheated for those who don't like strong chocolate... I used half milk chocolate and half semi-sweet chocolate and a little bit of Bittersweet just to add some kick.

Me, personally? I love the bittersweet. But combine that with the coffee and it is just too much for some folks... but I like it.

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 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special Equipment and Pan Sizes
two 10- by 2-inch round cake pans

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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 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.

Serves 12 to 14.
Gourmet
March 1999
Engine Co. No. 28, Los Angeles CA
http://www.epicurious.com/recipes/recipe_views/views/101275