Double Chocolate Layer Cake

If you love chocolate as much as I do, this is the cake to make. My niece Lisa will love this.

from the Epicurious website.

The frosting used here is also available as a standalone recipe: Chocolate Ganache Frosting.

Ingredients

For cake layers

• 3 ounces (85 g) fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups (360 ml) hot brewed coffee
• 3 cups (720 ml) sugar ( I used 2 1/2 cups (600 ml) sugar)
• 2 1/2 cups (600 ml) all-purpose flour
• 1 1/2 cups (360 ml) unsweetened cocoa powder (not Dutch process)
• 2 teaspoons (10 ml) baking soda
• 3/4 teaspoon (4 ml) baking powder
• 1 1/4 teaspoons (6 ml) salt
• 3 large eggs
• 3/4 cup (180 ml) vegetable oil
• 1 1/2 cups (360 ml) well-shaken buttermilk ( I used plain yogurt and it worked out fine )
• 3/4 teaspoon (4 ml) vanilla

For ganache frosting

• 1 pound (450 g) fine-quality semisweet chocolate such as Callebaut
• 1 cup (240 ml) heavy cream
• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) light corn syrup
• 1/2 stick (1/4 cup (960 ml)) unsalted butter

Special equipment

• two 10- by 2-inch (5 cm) round cake pans ( I didn't have 2 10 inch (25 cm) cake pans, I used 2, 9 inch (23 cm) spring form pans, you will need the higher sides of a springform there is a lot of batter )

Method

1. To make the cake layers, preheat the oven to 300°F (150°C) and grease the pans. Line the bottoms with rounds of wax paper and grease the paper.
2. Finely chop the chocolate and, in a bowl, combine it with the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
3. Into a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4. In another large bowl, beat the eggs with an electric mixer until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
5. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until well combined.
6. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes.
7. Cool the layers completely in the pans on racks. Run a thin knife around the edges of the pans and invert the layers onto the racks.
8. Carefully remove the wax paper and cool the layers completely. The cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
9. To make the frosting, finely chop the chocolate. In a 1 1/2- to 2-quart (1.89 L) saucepan, bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved.
10. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Cut the butter into pieces and add to the frosting, whisking until smooth.
11. Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on the chocolate used, it may be necessary to chill the frosting to spreadable consistency).
12. Spread the frosting between the cake layers and over the top and sides. The cake keeps, covered and chilled, 3 days. Bring the cake to room temperature before serving.