Chocolate Cake

cold chocolate cake 

with whipped ganache filling 

covered in ganache.....need i say more?

Chocolate Cake

adapted from Ina Garten

-for the cake-

1 3/4 c flour

1 c sugar

3/4 c cocoa powder

2 t baking soda

1 t baking powder

1 t salt

1 c buttermilk, shaken

1/2 c oil

2 eggs, room temp

1 t vanilla

1 c hot coffee

-for the filling-

1/2 c cream

1/2 c chocolate chips

-for the frosting-

1 1/2 c cream

1 1/2 c chocolate chips 

-directions for the cake-

butter two 8-inch round cake pans.

line with parchment paper, then butter and flour the pans.

sift the dry ingredients into the bowl of mixer and mix on low speed until combined. 

in another bowl, combine the buttermilk, oil, eggs, and vanilla. 

with the mixer on low speed, slowly add the wet ingredients to the dry. 

with mixer still on low, add the coffee and stir just to combine.

pour into the prepared pans and bake for 35 to 40 minutes.

cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

store in fridge until ready to assemble. can be done a day ahead of time.

-directions for the filling and frosting-

heat 2 cups of cream in a sauce pan until almost a simmer.

in two small bowls, measure out 1/2 c chocolate chips in one, and 1 1/2 chips in another.

once cream is heated, pour 1/2 c of cream into the 1/2c chips, and the rest into the 1 1/2c chips.

let chips melt for about 30 seconds, then stir both until combined and all the chocolate has melted.

for the whipped ganache, place melted cream/chocolate bowl into an ice bath and stir with a whisk until it lightens in color and resembles whipped cream. Do not over whip. spread between the cake layers.

for the frosting, stir until it cools down and is thick enough to stick to the cake and not run off. you may need to place in the fridge for a few minutes.but dont let it harden too much or you'll have fudge...really yummy fudge, but not what we are going for here!

pour it all on to the top of the cake and gently help it run down the sides by smoothing with an off-set spatula.

store in the fridge to 'set' the ganache.