Tuesday, April 5, 2011
Fudge Cake with Chocolate Ganache
From Gourmet via Epicurious
For the cake:
3 oz. good-quality semisweet chocolate, chopped finely
1 1/2 cups hot coffee
3 cups sugar
2 1/2 cups flour
1 1/2 cups unsweetened cocoa powder (not Dutch processed)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk (well shaken)
3/4 teaspoon vanilla
For the ganache:
1 pound good-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) butter, cut into pieces
For the cake layers:
Preheat oven to 300 degrees and grease two 10-inch pans with butter. Line bottoms with rounds of wax paper and grease paper with more butter.
Finely chop 3 oz. chocolate and mix with 1 1/2 cups hot chocolate. Let the mixture sit and stir occasionally until the chocolate is completely melted. The mixture should be smooth.
In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another bowl beat eggs using an electric mixer until lemon-colored (3 minutes using a stand mixer and 5 minutes using a hand mixer). Slowly add oil, buttermilk, vanilla, and chocolate-coffee mixture to eggs, beating until well-combined. This will be very soupy. Add entire sugar mixture and beat on medium speed until just combined well. Divide evenly between the two pans (if you have a scale, you can compare the weight of the pans to see if you have the same amount of batter) and bake on the middle rack for an hour and ten minutes until a tester comes out clean.
Cool the cake layers complete in pans on racks. Run a knife around the edge of the pans and invert pans onto racks. Carefully remove the cake and the wax paper and cool the cake completely.
For the ganache:
Finely chop chocolate. In a saucepan bring cream, sugar, and corn syrup to a boil over medium-low heat, whisking until the sugar dissolves. Remove pan from heat and add in the finely chopped chocolate. Whisk until chocolate is completely melted. Add in butter and mix until smooth.
Place ganache in bowl to cool, stirring occasionally until spreadable (you might need to put it in the fridge for a bit). Spread ganache in between layers and on sides and top. Cake keeps, covered and chilled, for up to three days. Tastes best if brought to room temperature before serving.