Prep 1 hr
Cook 15 mins
An incredible chocolatey cake- based on a recipe from a well known West Coast restaurant. Not inexpensive and not low in calories, but what an indulgence for a special occasion.
- 1 1⁄2 cups light brown sugar
- 1 1⁄2 cups unbleached flour
- 1⁄2 cup dutch process cocoa
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup strong coffee
- 3⁄4 cup buttermilk
- 1⁄3 cup vegetable oil, plus
- 2 tablespoons vegetable oil
- 2 eggs (1 whole egg and one egg yolk)
- 1 teaspoon vanilla
- 5 ounces milk chocolate
- 5 ounces dark chocolate
- 1⁄2 lb unsalted butter, softened
- 1⁄4 lb cream cheese, softened
- 1 teaspoon vanilla
- 1⁄2 cup heavy cream
- 1 tablespoon unsalted butter
- 5 ounces semisweet chocolate
- Preheat oven to 350.
- Prepare three 8 inch cake pans with oiled parchment paper cut to fit the bottoms of the pan. Set aside.
- Combine sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it's lump free. Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium low for 2 minutes, stopping to scrape down the sides. The batter will be pourable.
- Divide the batter among the three pans and bake for about 15 minutes or until an inserted toothpick comes out clean. Let the cakes cool before removing them from the pans and cool completely on a wire rack. Remove parchment paper before assembling.
- Cake layers can be be made up to 2 days in advance, wrapped well in saran wrap and refrigerated.
- Next prepare cake filling. Melt the milk and dark chocolate over low heat and stir until smooth. Cool 10 minutes. Cream together the butter, cream cheese and vanilla. Mix the cooled chocolate into the creamed mixture.
- Next prepare the ganache by heating the cream and butter to just before the scalding point. Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently(to avoid incorporating air as much as possible) until melted and smooth. Cool slightly.
- To assemble the cake, place one of the cake layers on a cooling rack with a large baking sheet underneath to catch the drips. Evenly spread half the filling over the layer, then position a second layer on top. Repeat with remaining filling saving a small amount to spread over the top and to fill in the sides and make it smooth. Position the top layer over the filling and chill 10 minutes. Next, slowly pour the warm ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface. Carefully transfer the cake onto a plate and into the fridge to set. May add chocolate curls etc. on top. And there you have it :).
Rich as Croessus and so smooth.... Just follow the recipe!