What is the first thing that comes to mind when you hear the words "Rich and Delicious"? Well… yes, Dr McDreamy, my favorite Grey’s Anatomy surgeon is what comes to mind first with me too. OK…let’s try this again. Let’s add the word chocolate? Now what? Right… that would go well with Dr McDreamy too, but lets get our minds out of the gutter, okay? When I now hear the words "rich, chocolatey and delicious" together, one of the first things to come to mind is the recipe I tried last night from Epicurious for Double Choclate Layer Cake. I, once again, fell victim to the Epicurious widget on my blog. The picture of the Double Chocolate Layer Cake had me drooling the first time I saw it. I knew that it was going to be a must try.
There used to be an Italian restaurant in Kansas City called Gambucci’s. Their food was good, but their layered chocolate cake called "Ba Da Bing" was the reason I kept going back. It had a creamy ganache frosting layered between the most incredible moist and rich chocolate cake. The restaurant closed a couple of years ago and I tried to get a hold of the recipe then, fearing that I would never taste such magnificence again. My pursuit of the recipe left me empty handed. As expected, they were not willing to give it up.
Well, ladies and gentlemen… I think this is as close to it as I’m going to get and I am very pleased. I had such high hopes for this cake. I feared I might be disappointed, however, after my first bite I knew I had hit a chocolate cake goldmine. The Ba Da Bing had landed and it made a big impression. Knowing that we did not need to eat this entire cake ourselves (although very tempting), I invited some of our friends and neighbors over for dessert last night. The chorus of praise was music to my ears. Even my husband, who as you know doesn’t get excited about things…especially chocolate…couldn’t stop talking about how delicious the cake was.
So, next time you are thinking about rich and delicious, think about the usual… Dr McDreamy. Then, think about him with a plate of this Double Chocolate Layer Cake in his hands with a fork bringing each luscious piece to your mouth for you to enjoy. Pure indulgence.
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
Watch how to prepare this cake like a pro with our hands-on technique video.
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
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 ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
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. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Serves 12 to 14.