Double Chocolate Layer Cake

A community recipe by helenasmith

Not tested or verified by Nigella.com

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Introduction

This old-fashioned chocolate cake i made for my mother inlaw. i use 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.

Ingredients

Serves: 6-8

For the Cake Layers

3 ounces semi-sweet chocolate
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 teaspoons baking soda
1¼ teaspoons salt
3 eggs
¾ cup vegetable oil
1½ cups well shaken buttermilk
¾ teaspoon vanilla
¾ teaspoon baking powder

For the Ganache Frosting

1 pound semi-sweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
½ stick unsalted butter

Method

Double Chocolate Layer Cake is a community recipe submitted by helenasmith and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make cake layers

Preheat oven to 300°F and grease 2 x 10 inch round cake pans (2 inches deep). 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 coloured (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.