Incredible (Yes, Incredible) Chocolate Cake

Recipe by DeSouter
READY IN: 2hrs




  • CAKE:
  • Preheat oven to 350°F and spray two 9" round layer pans with pan AND place a parchment circle on the bottom of each pan to make sure the cake doesn't stick.
  • In a double boiler (you can do this slowly in the microwave if you feel confident), combine the butter, chocolate and coffee powder.
  • Stir until mixture is smooth.
  • Transfer to a large bowl and stir in sugar.
  • In a small bowl, mix eggs and sour cream until well blended.
  • Combine flour, baking soda, baking powder and salt.
  • Alternately blend egg mixture and dry ingredients into chocolate mixture. Stir until the batter is smooth.
  • Divide batter evenly and bake for 30 minutes.
  • GANACHE: In a small saucepan, combine the heavy cream and butter.
  • Stir over medium heat until butter melts and the mixture comes to a very gentle boil.
  • Remove from the heat.
  • Put chips into a food processor and start it, pouring the hot cream mixture through the feed tube. Process until smooth.
  • Let stand in a bowl until cooled.
  • DO NOT cool in the refrigerator.
  • BUTTERCREAM: In the top of a double boiler (or in the microwave if you feel comfortable doing it), melt the chocolates.
  • Stir until smooth.
  • Remove from heat and cool.
  • In the bowl of an electric mixer combine the egg whie and sugar.
  • Set the bowl over hot, not simmering water.
  • Do not let the water touch the bottom of the bowl.
  • I have put a terry cloth dishtowel in the bottom of a large stock pot, then added some water. As long as the bowl is touching mostly towel, the eggs haven't "cooked"- you can also put a small wire rack at the bottom of the pot, making sure the water doesn't touch the bowl.
  • Whisk the egg/sugar mixture until it is warm (about 110°) and all the sugar granules have been COMPLETELY dissolved.
  • Transfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes, until it is cool and has formed into a thick meringue.
  • One tablespoon at a time, add the butter, beating completely until each piece is incorporated after each addition.
  • Add the melted chocolate and rum.
  • Continue beating for a few seconds until the buttercream is thick and smooth.
  • ASSEMBLY: Place one of the cake layers on a cake plate or cardboard cake round.
  • Then take four 2" widestrips of waxed paper and place them in a square shape under all four sides of the cake. This will "catch" any of the fluid ganache that drips down.
  • Spread the top of this layer with the raspberry preserves, stopping about 1" from the edge, all around.
  • You don't want the preserves to interfere with the chocolate ganache coating.
  • Starting around the edge, lay dollops of the buttercream on top of the cake and spread it inward, covering the entire area of the top of the layer.
  • Top with the second layer.
  • Now is your opportunity to make your cake even by pressing down any high spots.
  • This may result in some of the preserves or buttercream oozing out of the sides.
  • Scrape tht away and if preserves are coming out of the sides, use additional buttercream to "spackle" that area.
  • Any exposed preserves will tend to resist the ganache, leaving an exposed area.
  • Using a metal offset spatula, spread the ganache evenly over the top and sides of the cake.
  • There will be plenty of ganache, so pour an ample amount on the top of the cake, guiding it toward and down the sides.
  • Scrape up any ganache that collects on the waxed paper strips and reuse it.
  • Once the cake's top and sides are completely covered; set aside.
  • You should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator. You will have left over ganache. You can refrigerate it and put it into a piping bag. There will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some.
  • Be prepared to be showered with compliments on your culinary victory.