Info
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine
What You Need
- Cake:
2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 eggs
2 cups (500 ml) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (180 ml) cocoa powder
3/4 cup (180 ml) strong coffee, warm
- Ganache:
1 3/4 cups (430 ml) 35% cream
2 tablespoons (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped
Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.
- Ganache:
In a saucepan, BRING cream and corn syrup to a boil.
In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.
- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.
Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).
My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)
