Recipe: Fudgy Chocolate Layer Cake

FUDGY CHOCOLATE LAYER CAKE

FOR THE CHOCOLATE CAKE:
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee
FOR THE FILLING AND FROSTING:
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
FOR THE SUGAR SYRUP:
1 tablespoon sugar
1 tablespoon water

to Make the chocolate cake:
Preheat oven to 325 degrees F. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the cake pans and the parchment paper with vegetable oil cooking spray.

TO PREPARE THE CAKE:
In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt; set aside.

In a small bowl, whisk the buttermilk with the eggs and the vanilla extract; set aside.

In another small bowl, melt the butter in the hot coffee over moderate heat.

Using an electric mixer, beat half of the buttermilk and egg mixture into the dry ingredients at low speed. Beat half of the coffee mixture into the batter, then scrape down the bowl. Beat the remaining buttermilk and coffee mixtures into the batter until they are incorporated. Pour the batter into the prepared pans, dividing it evenly.

Bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel the parchment paper off the bottom of the cakes.

MEANWHILE, MAKE THE FILLING AND FROSTING:
Put the finely chopped bittersweet chocolate in a large heatproof bowl; set aside.

In a small saucepan, bring the heavy cream and the light corn syrup to a boil. Immediately pour the hot cream and corn syrup over the chocolate and let the mixture stand in a warm place for 5 minutes.

Gently whisk the chocolate ganache until it is smooth. Whisk the butter into the chocolate ganache until it is incorporated. Refrigerate the ganache, stirring frequently until the mixture is thick enough to spread, about 30 minutes.

TO MAKE THE SUGAR SYRUP:
In a microwave bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar.

TO ASSEMBLE THE CAKE:
Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the chocolate ganache onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and chocolate frosting. Spread the remaining frosting around the side of the cake. Let the chocolate cake stand at room temperature for at least 1 hour before slicing.

The finished chocolate cake will stay fresh in the refrigerator for up to 3 days. Bring the cake to room temperature before slicing.

Adapted from source: Food and Wine 2006: An Entire Year of Recipes