|Name:||Bittersweet Chocolate Ganache Layer Cake||Contributor:||Kirsten Lewis|
|Description:||Bittersweet Chocolate Ganache Layer Cake||Posted:||2004-10-25|
|Key words:||chocolate cake||Category:||Desserts|
|Ingredients:||2 Tbsp butter, melted
2 Tbsp sifted cocoa
4 oz high-quality bittersweet chocolate
1-1/2 cups hot coffee
3 c granulated sugar
2-1/2 c flour
1-1/2 c unsweetened sifted cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1-1/4 tsp salt
3 large eggs
3/4 c vegetable oil
1-1/2 c buttermilk
3/4 tsp vanilla
|Preparation:||Preheat oven to 300 F.
Using a pastry brush, paint two 10" cake pans with a paste consisting of 2 Tbsp of melted butter and 2 Tbsp of cocoa and set aside.
Finely chop the chocolate for the cake and combine with hot coffee.
Let stand and stir occassionally until chocolate is melted and smooth.
Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.
In large mixer bowl, beat eggs until thickened and lemon colored, about
Slowly add oil, buttermilk, vanilla and melted chocolate mixture to
eggs, beating until well combined.
Slowly add flour and sugar mixture and beat on medium speed just until combined.
Divide batter between pans and bake about 1 hr or until tester comes
Cool on racks in the pans. Remove wax paper.
Ice with Bittersweet Chocolate Ganache