Double Chocolate Layer Cake

 

I don't deny it, chocolate is one of my favourite things to eat.  I try to control myself most of the time, and I admit it helps to have a husband who is not a lover of things Chocolate.  (I know!  It just ain't human!)  However once in a while my chocolate loving heart just has to indulge in something chocolatey.

This is an old, old recipe which I have been making for many, many years.  I am no longer sure where the recipe came from. It exists only on a chocolate spattered page in my Big Blue Binder.   And now I am sharing it with you.

Whatever am I doing to do with that whole cake.   With just the two of us and only myself loving chocolate, I guess I will have to just take care of it myself.

 

*Double Chocolate Layer Cake* 
 makes 12 servings 
Printable Recipe

Can you say "To Die For"? Repeat after me.....to die for...to die for....to die for...deliciously moist chocolate cake with a gorgeously rich and delicious chocolate ganache coating....  

 FOR CAKE:
3 ounces fine quality semi sweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups plain flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk (well shaken)
3/4 tsp vanilla
FOR GANACHE FROSTING:
16 ounces good quality semi sweet chocolate
1 cup heavy cream
2 TBS caster sugar
2 TBS golden syrup (or corn syrup)
1/4 cup unsalted butter

Pre-heat the oven to 150*C/300*F. Lightly grease two nine inch layer pans. Line bottomms with parchment paper and grease the paper. Set aside.

Finely chop the chocolate and put in a bowl along with the hot coffee. Let stand, stirring occasionally until the chocolate is melted and the mixture is smooth.

Sift together the dry ingredients, stir in the sugar and set aside.

In a large bowl, beat the eggs until they are thick and lemon coloured, about 5 minutes with a hand held electric mixer. Slowly beat in the oil, buttermilk, vanilla and melted chocolate mixture. Mix well. Add dry ingredients, mixing only until they are combined.

Divide batter between the two prepared baking pans and bake in the centre of the oven for one hour up to one hour and ten minutes or until a tester inserted in the centre comes out clean. Cool layers completely in pans on racks. When cold, run a knife carefully around the edges of the pans and invert onto the racks. Carefully remove the paper.

For the frosting chop the chocolate finely. Bring the cream to a boil along with the syrup and sugar, whisking until the sugar is dissolved. Remove from the heat and stir in the chocolate pieces and whisk until melted. Cut the butter into pieces and whisk in a bit at a time, until melted and the mixture is smooth. Set aside to cool, stirring occasionally, until the mixture is of spreading consistency.

Sandwich the layers together on a plate with some of the ganache and then spread the remaining frosting over the top and around the sides of the cake. This cake keeps well, covered and chilled for 3 days. Bring to room temperature before serving. Wonderful!