DECADENT DARK CHOCOLATE GANACHE CAKE

From the moment I saw the picture of this cake in a magazine I knew I had to make it.  I finally found an excuse – Happy Birthday Kim!!  I guess she wasn’t just being nice when she said she loved it, because she emailed me this morning asking me if I would put it on the blog!  It is very dark, rich and extremely moist – all my favorites.  I promise you will lick the bowl of the ganache!  It makes either a very large 3-layer cake or a normal size 2-layer with 12 cupcakes.  I opted for the latter, and the cake was a great size.  I will only make it as a 3-layer if I am having a large gathering. 

6 oz. bittersweet chocolate, chopped (I used Girardhelli baking bars.)

1-1/2 c. hot brewed coffee
4 eggs
 3 c. sugar
¾ c. canola oil
2 t. vanilla extract
2-1/2 c. all-purpose flour
1 c. cocoa
2 t. baking soda
¾ t. baking powder
1-1/4 t. salt
1-1/2 c. buttermilk

Line bottoms of three greased 8” baking pans with parchment paper; grease paper.  Preheat oven to 325 degrees.*

Place chocolate in a bowl.  Pour hot coffee over chocolate and stir with a whisk until smooth.  Cool slightly.

In a large bowl, beat eggs on high speed until lemon-colored.  Gradually add the sugar, oil, vanilla, and chocolate mixture, beating until well blended.  In another bowl, mix the flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.  Transfer to prepared pans.  Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.  The toothpick came out clean at 30 minutes in my oven, but your oven may differ.  Cool for 10 minutes before removing from pans to wire racks; remove paper.  Cool completely and top with ganache.

*For a 2-layer cake and 12 cupcakes, line 12-muffin cupcake tins with paper liners and use 2 – 8” baking pans.  Fill muffin cups ¾ full and bake at 375 degrees for 15-17 minutes or until a toothpick comes out clean.  Reduce oven setting to 325 and bake the cake layers as directed.

GANACHE FROSTING:

16 oz bittersweet chocolate, chopped

2 c. heavy whipping cream
5 t. light corn syrup (Karo)

Place chocolate in a bowl.  In a saucepan bring cream and corn syrup just to a boil.  Pour over chocolate; whisk until smooth.  Let stand at room temperature to cool and thicken slightly, at least 45 minutes, stirring occasionally -- I left it about 3 hours one time and it worked even better.  Mixture will be soft but it thickens on the cake.  Spread one cake layer with 1/3 c. ganache.  Top with second layer and 1/3 c. ganache.  Add third layer; spread remaining ganache over top and sides of cake.*

*Since I did cupcakes I iced them first and then used the rest on the cake, still putting 1/3 c. between the layers.  I had lots of ganache and kept having to work with it on the sides since it was so runny, but it was a rainy day so that could have contributed to it.  It took a while for it to set up and not be sticky to the touch.