DELUXE CHOCOLATE CAKE

Recipe By : BAKERS DOZEN (FLO BRAKER ) SHOW #BD1A11
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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Cake Batter:
2 cups sifted cake flour — (200 grams)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder — (50 grams)
1/2 cup lukewarm water
1/2 cup buttermilk — room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs — room temperature
4 ounces unsalted butter — (1 stick) room
temperature
1 cup granulated sugar — (200 grams)
1 cup light brown sugar — (200 grams) packed
Ganache Filling:
8 ounces semisweet or bittersweet chocolate — finely chopped
1 cup heavy cream
Frosting and chocolate glaze:
1 cup heavy cream — whipped
10 ounces semisweet chocolate — finely chopped
1 cup heavy cream

For the cake:
Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and
flour two 8-inch
round cake pans, and insert parchment paper or waxed paper to line the
bottoms. Sift the flour,
baking soda, and salt onto a sheet of waxed paper; set aside. Place the
cocoa in a 1-quart
mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside
to cool. Pour the
buttermilk, the1/2 cup water, and the vanilla into a liquid cup measure.
Crack the eggs into a
small bowl, and whisk together to combine the yolks and whites. Place the
butter in the bowl of a
heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on
medium speed until
the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce
the speed to low, add
the sugars in a steady stream. When all the sugar is added, stop the
machine, and scrape the
mixture clinging to the side of the bowl into the center. The mixture will
appear sandy. Increase
the speed to medium again, and cream until the mixture is light in color, is
fluffy in texture, and
appears as one mass, about 5 to 7 minutes. With the mixer still on medium
speed, pour the eggs
slowly at first. Continue to cream, scraping the sides of the bowl at least
once, until the mixture
appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa
mixture, resume at
medium speed and mix just until incorporated. Using a rubber spatula, stir
in one-fourth of the
flour mixture. Then one-third of the buttermilk mixture, stirring to blend
together. Repeat this
procedure, alternating dry and liquid. With each addition, scrape the sides
of the bowl, and
continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the
pans and spread it level. Bake for 25 minutes, or until the baked surface
springs back slightly
when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a
rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently
tapping them on the
counter to see if the cake releases from sides.
Yield: Two 8-inch layers

Instructions for the filling:
Put the chocolate in a medium bowl. In a small saucepan, heat the heavy
cream just to the boil.
Remove from heat. Pour over chocolate and whisk until chocolate melts and
mixture is smooth
and shiny.

Assembling the dessert:
Split each layer of cake in half horizontally and place one layer, cut side
up, on a cardboard
round. Spread with one-third of the ganache filling. Center a second layer
on top of the first, and
spread it with one-third of the ganache filling. Place another layer, cut
side up, on top, and
spread with remaining filling and turn he last layer upside down, and center
it over the filling.

Frosting and Chocolate Glaze:
Frost the cake with the whipped cream. Place the cake on a wire rack, then
set it on a sheet pan
that will fit the dimensions of your freezer. Place in the freezer for 40
minutes only, (his is just
enough time to chill the whipped cream frosting so it’s firm to the touch,
not soft.) While the cake
is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a
medium bowl. In a
small saucepan, heat the heavy cream just to the boil. Remove from heat.
Pour over chocolate
and whisk until chocolate melts and mixture is smooth and shiny. Set aside
to cool to body
temperature. Set the cake on its wire rack over a baking pan with sides
(like a jelly roll pan) on
top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze
over the center of the
cake. Using a long, flexible metal icing spatula, use just a few strokes to
spread the glaze over
the top of the cake so the glaze runs down over the sides. Rotate the
turntable as you spread.
Use the spatula to scoop up excess glaze to touch it to any bare spots on
the sides of the cake tocover them. Place the cake on a serving plate.
Refrigerate until 30 to 60 minutes before serving.
Using a serrated knife, dipped into hot water after each slice, cut dessert
into wedges.

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