Wednesday, November 4, 2009

Chocolate Layer Cake

This dessert got completely shown up by the mint brownies, but is still amazing in it's own right.  I was unable to properly sieve the raspberry sauce, so I ended up leaving the seeds in, which looked a little odd, but was still tasty.  Warning: this makes a big cake!

Double Chocolate Layer Cake from Smitten Kitchen (from Gourmet)


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
8 oz fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon light corn syrup
2 tbsp unsalted butter

For raspberry filling
1 600g bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch 

Make cake layers:
1. Preheat oven to 300°F. and grease 2 10 inch round pans pans. Line bottoms with rounds of wax paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. 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.
4. 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.
5. 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.

Make frosting:
1. 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.
2. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
3. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.

Make filling:
1. Puree the raspberries in a food processor, blender or immersion blender.
2. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.
3. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.

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