The Hub’s birthday went very well. He is now a whole whopping 32 years old. As if the stars aligned, he woke up with a stiff neck and sore back. My, how old he is getting! We had the whole family over for dinner in the early afternoon and then the plan was to trial out the Hub’s new gun that he got for Christmas. He has been wanting a shotgun forever, and finally his parents actually bought one for him. We have a place near our house that is just perfect for target practice. But, since the Hub didn’t feel up to shooting, we stayed inside and I made a massive feast. We had Buccatini pasta with meatballs and look-a-like Red Lobster biscuits. I love to cook for the whole family. The Hub had asked for my pasta and meatballs so I doubled the recipe. I ended up with a ton of food, so everyone went home with left-overs. It was a great surprise for everyone. We topped it all off with the most chocolaty chocolate cake you have ever tasted. It was wonderful. I have included a picture of it below. I was afraid that it would taste too much like coffee since it has coffee in the recipe, but you couldn’t even taste it. It just gave it a depth that you wouldn’t believe. This cake was very rich, so if you don’t like rich chocolate cake, do not make it! I have included the original recipe from Epicurious.com. http://www.epicurious.com/recipes/food/views/double-chocolate-layer-cake-101275
I have made a few changes. The original recipe was really good but seemed to crumble a little bit so I added an extra egg. Also, it needed a little something extra so I added raspberry jam to the middle layer. I should have added more as it takes more than you think it will. When I make this cake again, and I will soon, I will put a full cup of raspberry jam in the middle layer. Here it is with changes.
3 ounces semisweet chocolate (minichips)
1.5 cups hot brewed coffee
2.5 cups flour
1.5 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoons baking powder
1-1/4 teaspoons salt
4 large eggs
3/4 cups vegetable oil
1-1/2 cups buttermilk
3/4 teaspoon vanilla
1 cup raspberry jam
For Ganache Frosting:
1 pound semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick butter
1. Preheat oven to 300 F
2. Combine minichips in a bowl with hot brewed coffee. Let stand mixing occasionally until combined.
3. In an extra-large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat eggs until thickened and lemon yellow (5 minutes). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium until just combined. Divide batter between 2 – 10 inch springform pans and bake at 300F for 55 minutes. Test with toothpick to make sure it comes out clean.
4. Cool layers completely.
5. To make frosting: In a large saucepan, combine cream, sugar and corn syrup to a boil over moderate heat stirring constantly until sugar is dissolved. Remove from heat and add chocolate, stirring until chocolate is melted. Cut butter into pieces and combine to frosting, stirring until smooth. Transfer to bowl and let cool completely.
6. Arrange bottom level of cake, then spread raspberry jam on top of lower layer, top with upper layer of cake. Then pour ganache frosting over the top of entire cake letting it run down the sides. Enjoy.
Tips for the future: I should have put raspberries on the top for a prettier effect. As it was, we didn’t put candles on the cake because we didn’t want to ruin the look. Instead, I held a candle in my hand and the Hub had to blow it out. This worked out well since he was trying to get over a cold and we didn’t want him blowing his germs all over our food! Definitely use a springform pan because a regular pan would have let the cakes overflow all over the oven. Trust me…use a very tall pan.