Double Chocolate Layer Cake

Ok accomplishing this recipe was definitely one of my (Lisa) personal greatest achievements. I had never made such a delicious cake with multiple layers of velvety chocolate. I made it for someone's birthday cake and added the raspberries on top to add some color to an otherwise boring-looking cake. If you make this (and we hope you do!) definitely add a little color to give this cake the justice it deserves...it will look pretty and taste amazing. I found this recipe after looking at more than a dozen and chose it becuase out of the 1,400 reviews no one said it was less than heavenly. Take a look at the pictures we posted and then try to tell us that you aren't going to make that just to look at if its not all eaten in one sitting. Here's the recipe, courtesy of Epicurious!

Ingredients:
**be sure to have two 10- by 2-inch round cake pans handy**
For the cake layers:
3 ounces fine-quality semisweet chocolate (I used E. Guittard)
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For the Ganache Frosting:
1 pound fine-quality semisweet chocolate (I used E. Guittard)
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Directions: 

First Step--Make cake layers:
1) Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper as well. (if you trace the shape of the cake pans on wax paper and then cut them out I found this step to be relatively easy)

2) Finely chop chocolate. Pour hot coffee into a bowl and then add the finely chopped chocolate. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

3) Into another large bowl sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

4) In another large bowl add eggs and beat with an electric mixer until the eggs have thickened slightly and are lemon colored (about 3 minutes with a standing mixer, 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to the egg mixture, and beat until well-combined. 

5) Add sugar mixture to the wet mixture and beat on medium speed just until combined. 

6) Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean (about 1hr-1 hr & 10mins).

7) Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. 

**Note: Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Step 2-Make Frosting:
1) Finely chop chocolate and put aside. 

2) In a 1.5 or 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking just until sugar is dissolved. 

3) Remove pan from heat and add the chopped chocolate, whisking until chocolate is melted into the mixture. 4) Cut the butter into pieces and add to the mixture, whisking until smooth.

5) Transfer this frosting mixture to a bowl and cool, stirring occasionally, until spreadable (depending on the chocolate used, it may be necessary to chill frosting to spreadable consistency). 

**Note: this is the most important step, if the frosting is too cold it will tear apart your cake when you try to spread it, and if it is too hot it will be too runny and make a mess of your cake**

6) Spread frosting between cake layers and over top and sides. Add garnish to top if desired (i.e. the raspberries I used in the pictures below)

If you plan on saving the cake for later, keep it covered and chilled and it will last about 3 days. However, be sure to bring cake to room temperature before serving...it tastes much better that way :) 

 

 

The End-Product

Raspberries on Top

 Lots of Moist Layers