Richest Chocolate Layer Cake Ever

Every birthday in our household, or in town if you call and ask nicely, calls for a special homemade cake of your choice by the one and only, best mom in the world, Miss Jane. My favorite is the sour cream pound cake, which I'll tell you about another day, but my dad and my sisters' favorite is infamous chocolate layer cake with chocolate ganache frosting. Since my mom was out of town for the big sister's birthday, I did the baking honors, and for your own tasting pleasure, I'm sharing the amazing-ness here for you.



Double Chocolate Layer Cake
The recipe below is for three 9-inch layers filled and coated in chocolate ganache.

Cake Layers:
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee (or 1 1/2 tablespoons instant expresso powder)
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 buttermilk
3/4 teaspoon vanilla

Preheat oven to 300°F, grease pans, line the bottoms with wax paper and grease the wax paper.

Combine the chocolate in a small bowl with hot coffee. Stir until chocolate is melted and mixture is smooth.'


Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.


In a stand mixer, beat the eggs until thickened, about 3 minutes.


Slowly add in the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined well.


Slowly add sugar mixture and beat on medium speed until just combined well.


Divide batter between pans, gently wiggle to get all the air bubbles out. Then bake on a center rack until a tester inserted in center comes out clean, about 1 hour.


Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.


Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Ganache frosting and filling
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick unsalted butter

In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.


Remove pan from heat and add chocolate (finely chopped) whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.



Allow to cool, stirring occasionally, until spreadable, if necessary, chill for a bit in the fridge, or stir over a bowl of ice until you get the right consistency.

Spread frosting between cake layers and over top and sides.


Don't be shy with your frosting. I like thick layers of frosting between each layer and it will make the perfect bite of moist cake with creamy rich frosting. And definitely add a scoop of vanilla ice cream. Your life will be changed.