Shotts Fudgy Chocolate Layer Cake

"After reading a brief article about the all-American chocolatier, Andrew Shotts, I wanted to try one of his decadent recipes that helped him earn his spot among the “Top 10 Artisanal Chocolatier” by USA Today. I can honestly say, hands down, this is the best chocolate cake I have ever made and probably will ever make. WARNING: If you are not a fan of incredibly moist and tender, rich but light, and fudgy but creamy chocolate cakes then this dessert is certainly NOT for you. If you are… then buckle your seat belt this is pure chocolate ecstasy. Use the highest quality chocolate and cocoa you can find. MAKE AHEAD: The cake will stay fresh in the refrigerator for up to 3 days (covered). Bring to room temperature before slicing."
 
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photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Baby Kato photo by Baby Kato
photo by HeidiSue photo by HeidiSue
photo by HeidiSue photo by HeidiSue
photo by HeidiSue photo by HeidiSue
Ready In:
3hrs
Ingredients:
17
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • MAKE THE CAKE: Preheat the oven to 325°. Line bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
  • In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • In a small mixing bowl, whisk buttermilk, eggs and vanilla.
  • In another small bowl or glass measuring cup, melt the butter in the hot coffee.
  • Using an electric hand mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
  • Pour the batter evenly into the pans and bake for 25 to 30 minutes, until the cakes are springy to the touch. Rotate pans halfway through baking. Let the cakes cool in pans for about 10 minutes, then turn out onto a rack to cool completely. Peel off the parchment.
  • MEANWHILE, MAKE THE FILLING AND FROSTING: Add chocolate to a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over chocolate and let stand in a warm place for 5 minutes.
  • Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
  • In a microwave-safe bowl or glass measuring cup, combine the sugar with the water and heat for 30 seconds; stir to dissolve.
  • Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4" layer. Repeat with remaining layers, while stacking. Spread the remaining frosting around the sides of the cake.
  • Let the cake stand at room temperature for an 1 hour or more before slicing.

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Reviews

  1. Sinful! Made a wonderful birthday cake. In this case it is actually a good thing that it takes a while to make, otherwise I'd be making it all the time. Don't let the time put you off - it really is worth it. This was my first crack at a layered cake, and I found the instructions clear and the end result was just what I was looking for for a birthday surprise. Thanks for a great recipe.
     
  2. I made this beautiful cake for Valentines Day and it certainly did not disappoint, it tastes as good as it smells while baking. This is the most decadent, best tasting chocolate cake that I have ever tried. This was better than most cakes you buy in those really expensive Cake Shops. The cake was tall, moist, tender, rich, fudgy and creamy. The frosting was made with bittersweet belgium chocolate and it rocked. The best part of all this is that it was quick and easy to make...and that I baked it. Thank you so much for sharing this incredible recipe NcMS, we now have a new family favourite.
     
  3. Decadent, Moist, Rich, Chocolate BLISS! The ganache was DEEVINE! I used Ghiradelli chocolate which is a very good quality. Definitely use the BEST chocolate and cocoa you can afford. You will be rewarded with a SENSATIONAL dessert that will keep them RAVING! After reading the review that said the cake stuck slightly I decided to 'flour' the cake pan with a little cocoa after greasing them. Worked like a charm. So glad I found this in time for the holidays! My in-laws are gonna be BLOWN AWAY! :) Thanks NCM for a wonderful recipe that will earn me MAJOR points!
     
  4. A very good chocolate cake! The cake was very light and moist. I used Giaradelli chocolate for the ganache, which was delicious. I did have a slight problem in that the cake stuck some to the pans though I greased them. I made a two 9" layer cake. The icing amount was perfect for this size cake. I like a good amount of icing/ganache so I think if I had made 3 layers, I may have felt a little short.
     
  5. Hands down the richest moistest chocolate cake I’ve ever made or eaten. I made this for a friends birthday... afterwards the comment was that the cake should have been served first, before the meal... I’ve never made icing for a cake this way and the truth is that I ignored the suggestions of buying higher quality bittersweet chocolate and used just Bakers brand for my first try... well after sampling the icing on a fully finished cake and not liking the result I went out and purchased the Ghirardelli brand and it turned out fabulous… I’m a very picky person and I’ve been known to throw out fully finished deserts that don’t meet my high standards… trust me when I say that this recipe truly is everything the other reviews claim it to be… enjoy.
     
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Tweaks

  1. Oooh. Tasty. And pretty. Espically the icing. Moist. Made as a 3rd birthday cake for my little boy. Not enough batter (and/or not heavy enough) to make 3 layers. Could only make two. Replaced corn syrup with agave syrup. Thank you!
     

RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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