Double Chocolate Cake With Ganache - Kitchenaid Mixer

"I saw this recipe on an Epicurious show on the Travel Channel. If you have a Kitchenaid mixer, you can make great use of it with this recipe. The coffee adds to the flavor without being overpowering. Yum. Just right."
 
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Ready In:
1hr 35mins
Ingredients:
17
Serves:
12-14
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ingredients

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directions

  • Preheat oven to 300°F and grease 2- 10 inch cake pans. Line bottoms with rounds of wax paper or parchment 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 your Kitchenaid mixer and wire whisk, beat eggs until thickened slightly and lemon colored about 3 minutes.
  • 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. (Hint: Pour dry mixture onto a piece of grocery bag, roll into a funnel and add slowly into running batter).
  • 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.

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