1Preheat oven to 300 and grease and flour two nine inch round pans. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand stirring occasionally, until chocolate is melted and mixture is smooth.
2Into 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 (about three minutes). Slowly add oil, buttermilk, vanilla and melted chocolate to eggs. Beat until well mixed. Add sugar mixture and continue to mix till well blended. Divide between the two greased pans and bake 50-60 minutes. Cool layers completely before proceeding.
3Marshmallow frosting- 2 large eggs, 1/2 cup sugar, 1/4 cup light syrup, 1 tablespoon water, 1 teaspoon vanilla extract.
4Combine frosting ingredients and add a pinch of salt. Beat until thick and fluffy, about 8 minutes. Beat in a bowl placed over hot water for first few minutes. Beat till cool if mixture is not thick enough.
5Ganache frosting- 1/2 pound semisweet chocolate, 1/2 cup heavy cream, 1 teaspoon sugar, 1 and a half tablespoon light corn syrup, 2 tablespoons unsalted butter.
6Finally chop chocolate. In a 2 quart saucepan, bring cream, sugar and syrup to a boil on low heat. Whisking. Remove from heat and add rest of ingredients.
7Assemble reserving enough marshmallow frosting to pipe on top of cake.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...