Double Chocolate Cake With Ganache - Kitchenaid Mixer

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 3 ounces semisweet chocolate
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not dutch process)
• 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 well-shaken buttermilk
• 3/4 teaspoon vanilla
• 1 lb semisweet chocolate
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/4 cup unsalted butter

Recipe

• 1 preheat oven to 300°f and grease 2- 10 inch cake pans. line bottoms with rounds of wax paper or parchment paper and grease paper.
• 2 finely chop chocolate and in a bowl combine with hot coffee. let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• 3 into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• 4 in another large bowl with your kitchenaid mixer and wire whisk, beat eggs until thickened slightly and lemon colored about 3 minutes.
• 5 slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
• 6 add sugar mixture and beat on medium speed until just combined well. (hint: pour dry mixture onto a piece of grocery bag, roll into a funnel and add slowly into running batter).
• 7 divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• 8 cool layers completely in pans on racks. run a thin knife around edges of pans and invert layers onto racks. carefully remove wax paper and cool layers completely. cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• 9 make frosting:.
• 10 finely chop chocolate. in a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. remove pan from heat and add chocolate, whisking until chocolate is melted.
• 11 cut butter into pieces and add to frosting, whisking until smooth.
• 12 transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• 13 spread frosting between cake layers and over top and sides. cake keeps, covered and chilled, 3 days. bring cake to room temperature before serving.