Chocolate Ganache Cake
"For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours...."
INGREDIENTS
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ingredients
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For cake layers
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3/4 cup boiling water
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1/2 cup unsweetened cocoa powder (not Dutch-process)
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1 teaspoon instant-espresso powder
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1/2 cup whole milk
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1 teaspoon vanilla
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2 cups all-purpose flour
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1 1/4 teaspoons baking soda
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1/4 teaspoon salt
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2 sticks (1 cup) unsalted butter, softened
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2 cups packed dark brown sugar
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4 large eggs
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For ganache filling and glaze
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2 1/2 cups heavy cream
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20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
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