Double Chocolate Layer Cake

On behalf of my family, I do hereby inaugurate the following chocolate cake recipe (adapted from a recipe in a 1999 issue of Gourmet Magazine) into our Chocolate Cake Hall of Fame, which currently has only 3 other members. This is a high honor for us to bestow, but our resident connoisseur—my younger son—has duly dubbed this cake his new favorite birthday cake.

Now our family really likes chocolate—and before you try this recipe you should know that the result is a very moist, dense, intensely rich cake that lends itself more to the generous sliver than a slab, but with that warning and a cold glass of milk for accompaniment, prepare yourself for a little bit of heaven.

Double Chocolate Layer Cake

Serves 12 to 14

Ingredients

For cake layers:

3 ounces good quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting:

1 pound good quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans

Preparation:

Make cake layers:
Preheat oven to 300°F and position a rack in the middle of the oven.  Grease the pans with shortening or butter. Line the pan bottoms with rounds of parchment paper and then grease the paper.
Break or chop the chocolate into pieces into a bowl and add the hot coffee. Let mixture stand, stirring occasionally, until the chocolate is melted and smooth.
In a large bowl stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Sift this mixture together into another large bowl.  In the bowl of an electric mixer beat the eggs until they are smooth and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the oil, buttermilk, vanilla, and the melted chocolate mixture to the eggs, beating until combined well. Add the flour and sugar mixture and beat on medium speed just until it is well combined. Divide the batter between the two pans and bake until a tester inserted in center comes out clean, about 1 hour.
Cool the layers completely in their pans on racks. Run a thin knife around the edges of the pans and invert the cakes onto racks. Carefully remove the parchment paper and cool the layers completely.
Make frosting:

Break or chop the chocolate into pieces on a cutting board.   In a 1 1/2- to 2-quart saucepan bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove the pan from the heat and add the chocolate pieces, whisking until chocolate is melted. Cut the butter into pieces and add to the chocolate, whisking until smooth.
Transfer the frosting to a bowl and cool, stirring it occasionally until it is spreadable (if it doesn’t start to thicken quickly, you can put it in the refrigerator to speed this process along) Spread frosting between the cake layers and over the cake top and sides. The cake keeps, covered and chilled for at least 3 days. Bring the cake to room temperature before serving (although my son prefers his cold right out of the refrigerator…)