10
Submitted by Dee514
"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"
photo by Ashley Cuoco
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Yields:
-
1 Cake
- Serves:
- 12-14
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ingredients
-
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 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
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directions
- 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.
Questions & Replies
-
The recipe doesn't say how many and what size cake pans to use.
monicaoverly
-
Does this taste at all like coffee? I hate the smell and taste of coffee.
TINA S.
see 1 more questions
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Reviews
-
Whoa!! This is an outstanding chocolate cake Dee! It's a rich, moist and my mom said almost too chocolaty cake. lol. I only had 2 9 inch pans and baked them for about 50 minutes, which worked out well. The leftover batter became 2 cupcakes :)Thanks Dee!
Liara
-
There isn't a better chocolate cake in the world! Yummmmmmm! I've made this twice, both to rave reviews and many requests for the recipe. I'm not a coffee lover, so I brewed one cup of coffee and added hot water to make the cup and a half called for. Could not taste coffee in the cake, but there was a subtle richness that was much appreciated. The texture is perfect in my opinion, not too fluffy, not to dense. I used a raspberry ganache between the layers and on top, and chocolate buttercream on the sides, then pressed in chopped pecans. So good!
Wish I Could Cook
-
This recipe is to die for! Very rich so slice thinly in my opinion.
emty9495
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I've made this cake twice in the last week, to rave reviews from my cafe customers. Buttermilk is a bit hard to find here, so I use milk, dilute it and add a few drops of lemon. Works great. Easy to make, just be sure and prepare ingredients correctly.
idarefsky
-
I found this recipe on Epicurious.com through a picture posted on my blog that kept flashing up. The picture and recipe kept calling my name. I knew I had to try it.This was the best chocolate cake I have ever made. The cake was so moist and delicious with the perfect rich chocolate flavor. The frosting was delicious as well.Very easy to put together, impressive and delicious! I used Ghiradelli chocolate and had great results.
Dine Dish
see 5 more reviews
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RECIPE SUBMITTED BY
Dee514
United States
- 68 Followers
- 320 Recipes
- 5 Tweaks
I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
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