Mariby Corpening’s
Favorite Double Chocolate Layered Cake
(dark chocolate and ganache icing)
“I am not even a chocolate person, but when I made this unconventionally-made
cake for Grannie's 71st Birthday, she boasted that I never need use
any other chocolate cake recipe. THIS IS IT!"
From SmittenKitchen.com
Yields: 1 - 10" double layer cake or 1 half sheet single-layer pan
Ingredients
For cake
3 ounces semi-sweet chocolate
1+1/2 cups hot brewed coffee
3 cups sugar
2+1/2 cups all-purpose flour (sifted)
1+1/2 cups unsweetened dark cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1+1/4 tsp salt
3 large eggs (room temperature)
3/4 cup vegetable oil (or melted butter, cooled off)
1+1/2 cups buttermilk*
3/4 tsp vanilla
* Buttermilk Alternative: Milk PLUS 1+1/2 Tbls vinegar
For ganache frosting
1 pound fine-quality semi-sweet chocolate such as Callebaut
1 tsp instant coffee flakes
1 cup heavy cream
2 Tbls sugar
2 Tbls light corn syrup*
1/2 stick salted butter (room temperature)
1/4 tsp salt (to taste)
* If you don’t have buttermilk, use 1 Tbls lemon/vinegar juice to 1 cup of milk – let sit for 5 minutes
* If you don’t have cake flour, use 2 Tbls cornstarch to 1 cup of all purpose flour
* If you don't have brown sugar, use 1+1/2 Tbls of molasses to 1 cup cane sugar
* If you don't have sour cream/yogurt, use them interchangeably
* If you don't have corn syrup, consider golden syrup, brown rice syrup, maple syrup, honey or agave
Mariby Corpening – September 3, 2014
Instructions
For Cake:
- Spray bottoms of two 10" round cake pans, line with wax paper and spray paper
- Preheat oven to 300°F
- Chop chocolate and in a bowl and add hot coffee. Stir until chocolate melted & smooth
- In bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt
- In electric mixing bowl, whisk eggs until thickened slightly approx 3 minutes
- Slowly mix in oil, buttermilk, vanilla, and melted chocolate mixture to eggs, until
combined
- Add sugar mixture and beat on medium speed until just combined well
- Divide batter between pans and bake on middle oven rack approx. 1 hour (until toothpick
comes out clean)
- Cool pans on racks. Carefully remove wax paper and cool layers completely
For Frosting:
- Chop chocolate
- In a small saucepan over medium heat, bring to a boil the cream, sugar and corn syrup
- Whisk until sugar is dissolved
- Remove pan from heat and add chocolate [& instant coffee flakes] whisking until
chocolate is melted
- Cut butter into pieces and add to frosting, whisking until smooth
- Let frosting cool in fridge or over bowl of ice water (for preferred spreadable
consistency)
- Once cooled, frost cake!
Notes: We actually prefer to serve the frosting on the side, as this cake tastes so
good, it serves well with or without frosting!
Mariby Corpening – September 3, 2014