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60+ Minutes |
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Cooked by: Chef / Last Modified: 11/5/2008 / Number of Servings: 12 |
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Directions: CAKE: Adjust rack in lower third of oven and preheat oven to 350/F. 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 and set
aside. Place the cocoa in a 1quart mixing bowl. Add the 1/2 cup lukewarm
water, and whisk to combine; set aside to cool. Pour the buttermilk, the
1/2 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 heavyduty 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 and
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 6 to 7 minutes. With the mixer still on medium
speed, pour in 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 the sides.
Yield: 2-8 inch layers
AGNATE 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 the last layer upside down, and center it
over the filling.
FROSTING:
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 (this is just enough time to chill the
whipped cream frosting so its 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 to cover 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.
Yield: 12 servings
| Ingredients:
2 Cup(s) Sifted cake flour
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1/2 Cup(s) Unsifted cocoa powder
1/2 Cup(s) Lukewarm water
1/2 Cup(s) Buttermilk
1/2 Cup(s) Water
2 Teaspoon(s) Vanilla
2 large Eggs, at room temperature
4 Ounce(s) Unsalted butter
1 Cup(s) Granulated sugar
1 Cup(s) Light brown sugar, packed
8 Ounce(s) Semisweet chocolate, chopped
1 Cup(s) Heavy cream
1 Cup(s) Heavy cream, whipped
10 Ounce(s) Semisweet chocolate; chopped |
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