Description
Source: Gourmet via Epicurious
Notes: If you want to make a larger cake, you can make the original recipe. Find it here.
Here, I’ve made a half recipe and baked it in two 6×2-inch round cake pans. You could also use one standard round or square cake pan (measuring about 10×2-inches).
For the first time, too, instead of making my grandmother’s black velvet icing, which I love, but which is a little fussy (calling for eggs and one’s full attention), I made Gourmet’s chocolate ganache, which is delicious.
Note: Even if you halve the recipe (as I have here), you may have leftover ganache. If so, let it cool so that it firms up a bit—you can do this at room temperature or in your fridge. Using a small scoop (melon-ball size), scoop the remaining ganache into balls and drop into a plate of sifted cocoa powder. Roll the balls to coat. Chill until ready to serve, but bring to room temperature before serving — truffles!
For the chocolate whipped cream frosting (for the kids’ cake), see this recipe: Homemade Angel Food Cake with Whipped Cream Frosting
Ingredients
for the cake:
- 1½ ounces (42 g) fine-quality semisweet chocolate (chips are fine, too)
- ¾ cups (170 g) hot brewed coffee or boiling water
- 1½ cups (300 g) sugar
- 1¼ cups (160 g) all-purpose flour
- ¾ cups (72 g) unsweetened cocoa powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) baking powder
- ¾ teaspoons (3.5 g) kosher salt
- 1 egg
- 1/3 cup (72 g) vegetable oil
- ¾ cup (185 grams) well-shaken buttermilk
- 1 teaspoon (6 g) vanilla
for the ganache:
- 8 ounces fine-quality semisweet chocolate (chips are fine, too)
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon corn syrup or Lyle’s Golden Syrup, optional
- 2 tablespoons unsalted butter
- sea salt, optional
to finish:
- small square of semi-sweet (or other) chocolate
Instructions
- Preheat oven to 300°F. and grease pans or pan (see note above). Line the pan or pans with a round of parchment paper. Finely chop the chocolate and, in a bowl, combine with boiling water or hot coffee. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- Into a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl, whisk the egg until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and the melted chocolate mixture to the egg, beating until combined well. Add sugar mixture and whisk until just combined. Divide batter between pans (or pan, see notes above) and bake in the middle of the oven until a tester inserted in the center comes out clean, about 45 minutes for smaller pans, 55 minutes or longer for larger pans. Note: I simply touch with my finger, and if it feels mostly springy, I remove the pans from the oven.
- Meanwhile, make the ganache: Finely chop the chocolate. In a small 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, whisking until chocolate is melted. Cut butter into pieces and add to the chocolate mixture, whisking until smooth. Season with sea salt to taste, if desired.
- Cool cake layers completely in pans on racks, at least 30 minutes. Run a thin knife around the edges of the pans and invert the layers onto racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- If you are making a layer cake, spread a thin layer of ganache over one cake layer. (Note: If you baked a single layer, halve it crosswise with a serrated knife, and spread ganache over the top of one layer.) Top layer with the other cake layer. Pour ganache on top of the top layer, and with an offset spatula, spread it all over the sides. If desired, run a square of chocolate across a microplane grater or shave with a peeler until the top of the cake is covered in chocolate shavings. Cake keeps, covered and chilled, 3 days. Bring the cake to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American