Deep Dark Chocolate Cake
In my family, it's not a party unless this cake pops up. Dark chocolate cakes layered between a rich chocolate ganache frosting, this cake is chewy and just perfect!
Ingredients
- 4 large eggs
- 3/4 cup canola oil
- 1 cup of cocoa
- 3 cups of sugar
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoon of salt
- 2 teaspoons of vanilla extract
- 1-1 / 2 cup buttermilk
- 1-1 / 2 cups hot brewed coffee
- 6 ounces of bittersweet chocolate, chopped
- 2 teaspoons of baking soda
- 3/4 teaspoon baking powder
JELLY GANACHE:
- 2 cups heavy whipping cream
- 16 ounces of bittersweet chocolate, chopped
- 5 teaspoons of light corn syrup
Instructions
First, preheat the oven to 325 °. Greased 3 8 ”leader. square baking tins with baking paper; grease the paper.
Then, place the chocolate in a small bowl. Pour the hot coffee over the chocolate; stir with a whisk until smooth. Cool slightly.
In a large bowl, beat the eggs on high speed until they are lemon colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until blended. In a separate bowl, combine the flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
Transfer to prepared molds. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Let cool 10 minutes before removing them from the mussels on the wire shelves; remove the paper. Cool completely.
For the ganache, place the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate; stir with a whisk until smooth.
Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (The mixture will be very soft, but will thicken when spread on the cake.)
Place 1 layer of cake on a serving platter; spread with 1/3 cup of ganache. Repeat the layers. Top with the rest of the cake. Spread the rest of the ganache over the top and sides of the cake. Happy Cooking Time.
