The Best-Best Chocolate Cake
INGREDIENTS
cake
- 2 cups (300 g) of multipurpose wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 cups (420 g) sugar
- 1 cup (250 ml) of buttermilk
- 1/2 cup (125 ml) of canola oil
- 2 tsp (10 ml) vanilla extract
- 3/4 cup (75 g) cocoa powder
- 3/4 cup (180 ml) of coffee brewed strong, warm
- ganache
- 1 3/4 cup (430 ml) heavy cream 35%
- 2 tbsp (30 ml) of corn syrup
- 450 ounces of dark chocolate, chopped
PREPARATION
With a rack in the middle position, heat the oven to 350 ° F (180 ° C). Butter and straighten two 8 inch (20 cm) springform pans with baking paper.
In a bowl, mix flour, baking soda, baking powder and salt. Set aside.
In another bowl, mix eggs, sugar, buttermilk, oil, and vanilla with a whisk. Set aside.
In a small bowl, mix the cocoa powder and coffee with a whisk. Add to egg mixture. Add the dry ingredients and stir until smooth.
Spoon the mixture into the skillet prepared. Bake for 45 to 50 minutes or until the toothpick inserted into the middle of the cake comes out clean. Let it cool completely before not printing.
ganache
In a pan, simmer the cream syrup and corn.
In a bowl, pour the hot cream mixture over the chocolate. Let it melt for 2 minutes. Stir until the ganache is smooth. Cool for about 1 hour or until it thickens and can still spread, stirring four or five times.
Assembly
On the work surface, cut and remove the top of each round cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Cover four slices and place them on the cake stand.
NOTE
This cake is stored well for up to 3 days at room temperature under the cake dome.
In a bowl, mix flour, baking soda, baking powder and salt. Set aside.
In another bowl, mix eggs, sugar, buttermilk, oil, and vanilla with a whisk. Set aside.
In a small bowl, mix the cocoa powder and coffee with a whisk. Add to egg mixture. Add the dry ingredients and stir until smooth.
Spoon the mixture into the skillet prepared. Bake for 45 to 50 minutes or until the toothpick inserted into the middle of the cake comes out clean. Let it cool completely before not printing.
ganache
In a pan, simmer the cream syrup and corn.
In a bowl, pour the hot cream mixture over the chocolate. Let it melt for 2 minutes. Stir until the ganache is smooth. Cool for about 1 hour or until it thickens and can still spread, stirring four or five times.
Assembly
On the work surface, cut and remove the top of each round cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Cover four slices and place them on the cake stand.
NOTE
This cake is stored well for up to 3 days at room temperature under the cake dome.
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