deep and dark ganache cake

How To Make deep and dark ganache cake

• 1

  Line bottom of three greased 8 inch round cake pans with parchment paper.
• 2

  Place chocolate in a bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
• 3

  In a large bowl, beat eggs on high until a lemon color. Gradually add the sugar, oil, vanilla, chocolate mixture beating until well mixed. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
• 4

  Transfer to prepared pans. Bake at 325 for 30 to 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing cake from the pans to a wire rack; remove paper. Cool completely.
• 5

  FOR GANACHE, place chocolate into a bowl. In a saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth.
• 6

  Let stand at room temp to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture is soft, but thickens on cake)
• 7

  Spread one cake layer with about 1/3 cup of ganache. Top with second cake and place about 1/3 cup of ganach. Add third cake; spread the remaining ganache over top and the sides of the cake.
• 8

  You can make this cake two layers and use the rest of the batter for cup cakes. Or use all the batter for cupcakes. Have fun with it.
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