Last week there was a 104 degree heat index. Today it is 57 degrees and gray. Its been gray for a few days and I can't say I hate it. Gray days bring out a different side in me. I feel reflective and introverted. I think about life and how it could be better and what I can do to make the most of it. Just wait until fall really starts, I'll be wrapped up in sweaters, listening to depressing folk music, drinking cups and cups of tea each day and feeling borderline miserable. It is my favorite season of the year! For some reason sad and cozy go together for me and it is only fitting to listen to soft melodies when the weather takes a turn. And the mopiness it causes in me isn't all for naught, it is what inspires me, makes me tick, and sets me into action, especially when it comes to things I normally wouldn't have the guts to do. Fall rocks!
That being said, I am starting off this blog with one of the best recipes I have ever experienced: Good old chocolate cake. I think it is a great way to bring in the new season. I know, there are a lot of people out there who don't like chocolate cake and I used to be one of them. I think all it takes is tasting one dry, crumbly chocolate cake to ruin it for us and we say "never again!". But trust me, this one is moist and perfect and will impress your friends and family. You may even regret swearing off chocolate cake, I know I did.
Tips before you start:
- Be sure your baking powder and soda are not outdated, if they are too old they just won't do what they need to
- Be sure you use pans that are 2" tall, any shorter and your cakes may overflow. Overflowing can also be caused by too much baking powder
- Try to measure as exact as possible. That is the best kept secret of baking. Use a knife to scrape off and level your measuring cups, especially with the flour.
- I like to put the flour in a bowl and whisk it before I measure it because if you measure it straight from the bag it will be a bit more compact and you may have more flour than you need.
- Use the best ingredients you can find, especially when it comes to chocolate and butter.
- Unless it says otherwise, use room temperature ingredients when baking, especially with cakes. Butter, eggs, and buttermilk should not be cold when you are baking a cake.
- to get butter to room temp faster, cut into small cubes
- to get eggs to room temp faster place in a bowl of warm water for ten minutes or so.
- you can also leave both the butter and your eggs out overnight to get them to the right temperature
- I like my cakes tall, you can substitute three 8" pans for two 10" pans and get the same results, just bake for about 20 minutes shorter than you would the 10". The cake should bounce back when you touch it and a toothpick should come out clean. This cake is so moist it almost seems like it could still be raw on the inside but the toothpick will let you know if it is done.
Cake
- 3 ounces fine-quality semisweet chocolate such as Callebaut (I used giardelli)
- 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 fine-quality semisweet chocolate such as Callebaut ( I used giardellie mixed with a bar of Mast Brothers Serrano Pepper Chocolate for some spice)
- 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
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
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:
Finely chop chocolate. 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, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
