Deluxe Chocolate Cake
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
60
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Salt1 cup
Water2 tsps
Vanilla2 large
Egg (room temperature)1 cup
Heavy CreamDirections:
1
Adjust rack in lower third of oven
2
Preheat oven to 350 degrees
3
Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms
4
Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside
5
Place the cocoa in a 1-quart mixing bowl
6
Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool
7
Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure
8
Crack the eggs into a small bowl, and whisk together to combine the yolks and whites
9
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater
10
Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds
11
Reduce the speed to low, add the sugars in a steady stream
12
When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center
13
The mixture will appear sandy
14
Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes
15
With the mixer still on medium speed, pour the eggs slowly at first
16
Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety
17
Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated
18
Using a rubber spatula, stir in one-fourth of the flour mixture
19
Then one-third of the buttermilk mixture, stirring to blend together
20
Repeat this procedure, alternating dry and liquid
21
With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible
22
Pour the batter into the pans and spread it level
23
Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan
24
Place the cake pans on a rack to cool for 5 to 10 minutes
25
With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides
26
Put the chocolate in a medium bowl
27
In a small saucepan, heat the heavy cream just to the boil
28
Remove from heat
29
Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny
30
ASSEMBLING THE DESSERT: Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round
31
Spread with one-third of the ganache filling
32
Center a second layer on top of the first, and spread it with one-third of the ganache filling
33
Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling
34
Frost the cake with the whipped cream
35
Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer
36
Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft
37
) While the cake is in the freezer, prepare the dark chocolate glaze
38
Put the chocolate in a medium bowl
39
In a small saucepan, heat the heavy cream just to the boil
40
Remove from heat
41
Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny
42
Set aside to cool to body temperature
43
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan
44
) Pour almost all of the chocolate glaze over the center of the cake
45
Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides
46
Rotate the turntable as you spread
47
Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them
48
Place the cake on a serving plate
49
Refrigerate until 30 to 60 minutes before serving
50
Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges