Gourmet's Double Chocolate Cake
Ingredients
The cake
-
1½
ounces
fine-quality semisweet chocolate
-
¾
cups
boiling water or hot brewed coffee
-
1½
cups
sugar
-
1¼
cups
all-purpose flour
-
¾
cups
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
¾
teaspoons
salt
-
1
large
egg
-
⅓
cup
vegetable oil
-
¾
cup
well-shaken buttermilk
-
1
teaspoon
vanilla
The ganache
-
8
ounces
fine-quality semisweet chocolate
-
½
cup
heavy cream
-
1
tablespoon
sugar
-
1
tablespoon
corn syrup or Lyle’s Golden Syrup (optional)
-
2
tablespoons
unsalted butter
-
to taste
sea salt (optional)
To finish
-
1
small square
semi-sweet (or other) chocolate
Instructions
- Preheat the oven to 300°F and prepare the cake pans with grease and parchment paper.
- Finely chop the semisweet chocolate and combine it with boiling water or hot coffee until melted and smooth.
- In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the egg until thickened, then add the oil, buttermilk, vanilla, and melted chocolate mixture, mixing well.
- Combine the wet and dry ingredients until just mixed, then divide the batter between the prepared pans.
- Bake in the middle of the oven until a tester comes out clean, about 45 minutes for smaller pans.
- While the cakes cool, prepare the ganache by heating cream, sugar, and corn syrup until boiling, then whisk in the chopped chocolate and butter until smooth.
- Cool the cake layers completely before inverting them onto racks and removing the parchment.
- If making a layer cake, spread ganache between layers, then pour over the top and sides, finishing with chocolate shavings if desired.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
150mg
Cholesterol
30mg
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