Double Chocolate Layer Cake
INGREDIENTS
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For cake layers
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3 ounces (85 grams) semi-sweet chocolate
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1 1/2 cups (355 ml) hot brewed coffee
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3 cups (600 grams) sugar
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2 1/2 cups (315 grams) all-purpose flour
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1 1/2 cups (aprox. 130 grams; weights vary between brands) unsweetened cocoa powder (not Dutch process)
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2 teaspoons (10 grams) baking soda
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3/4 teaspoon (4 grams) baking powder
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1 1/4 teaspoons (7 grams) table salt
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3 large eggs
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3/4 cup (175 ml) vegetable oil
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1 1/2 cups (355 ml) well-shaken buttermilk
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3/4 teaspoon vanilla
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For ganache frosting and filling (If you want to just use it for frosting, halve the recipe. A raspberry filling recipe is below.)
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1 pound (455 grams) fine-quality semisweet chocolate such as Callebaut
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1 cup (235 ml) heavy cream
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2 tablespoons (25 grams) sugar
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2 tablespoons (40 grams) light corn syrup
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1/2 stick (1/4 cup or 55 grams) unsalted butter
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