Most delicious chocolate cake

GretchenGretchen AdministratorPosts: 10,831Administrators, Moderators Administrator
My eldest son turns 18 tomorrow. Prom was Saturday night and our house was the pre- and post-prom gathering site, so I surprised my son with a post-prom birthday cake celebration since his pals were going to be here anyway.

I made this cake. I've made it once before and to me it's just the best dang chocolate cake ever. I don't like most cakes cuz they're too dry and not flavorful enough, but this one is awesome. 

Just thought I'd share with my CurlTalk friends! 

Deep & Dark Ganache Cake
6 ounces bittersweet chocolate, chopped
1-1/2 cups hot brewed coffee
4 large eggs
3 cups sugar
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
1-1/2 cups buttermilk

Preheat oven to 325°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.

Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.

In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.

Ganache
1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
1 lb (454 grams) semisweet or bittersweet dark chocolate
1 t light corn syrup

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.

2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.

Gretchen
NaturallyCurly.com co-founder
3A

You are beautiful!

Comments

  • jeepcurlygurljeepcurlygurl Posts: 20,706Registered Users, Curl Ambassador Curl Virtuoso
    I will have to try this recipe sometime. My Aunt Nenan made the best chocolate cake. She died with the recipe and I've been trying to duplicate it for a few decades. I can't tell you how many chocolate cakes I have baked and just thrown away because they weren't close to being as good as hers. 
    --I'm located in Western PA.   --I found NC in late 2004, CG since February 2005, joined the forums in May 2005, started going grey in late 2005.   --My hair is 3B with some 3A, currently at mid back length when dry,  texture-medium/fine, porosity-top is low, middle is medium, ends are porous, elasticity-normal.   --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, coconut oil, honey, vinegar.   
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  • GretchenGretchen Administrator Posts: 10,831Administrators, Moderators Administrator
    I will have to try this recipe sometime. My Aunt Nenan made the best chocolate cake. She died with the recipe and I've been trying to duplicate it for a few decades. I can't tell you how many chocolate cakes I have baked and just thrown away because they weren't close to being as good as hers. 
    That's dedication!  I think the coffee really brings out the chocolate flavor. 

    I made another cake yesterday... for his actual birthday.  First time I'd ever made Italian Cream cake... it was pretty tasty. 

    Gretchen
    NaturallyCurly.com co-founder
    3A

    You are beautiful!

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