February 14, 2009

For Your Valentine

A slice of heaven.

What's Valentine's Day without Chocolate? And I dont mean a box of truffles or a chocolate cupcake. I'm talking 3 layers of chocolate: cake, frosting & ganache.

Adapted from Food Network's, Sara Campbell. Her recipe uses Vanilla Buttercream for the middle... i used the much-loved Chocolate Buttercream, which can be found here.

I decided to go all out... no one bowl recipe here. This has got to be the most moist, rich & decadent chocolate cake i've ever made. This screams, "GOT MILK?!?!??!!!!" I would say this compares to Cheesecake Factory's Linda's Fudge Cake or P.F. Chang's Great Wall of Chocolate.

Go ahead, I dare you.... make this and tell me its not the best chocolate layered-fudge cake you've ever had!

3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder

Preheat the oven to 350 degrees F.

Oil and then flour 3 (10-inch) cake pans.*
* I didnt want one huge cake... what I did was cut the recipe in half and made for four 5" cakes.

In the bowl of an electric mixer, combine the brown sugar and oil. Turn the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside. In another small bowl, mix the vanilla into the milk and set this aside as well.

Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition.

With the mixer at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. (Please note, that the batter is very thin.) Bake the cake for approximately 30 minutes** or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

** The baking time posted on the original recipe says 15 minutes -- that is such a typo. For my FOUR MINI cakes, I baked them for 35 minutes! For three 10" cakes, I would assume it would be at least 35-45 minutes.

Using your favorite frosting flavor, fill and frost the cake. Refrigerate it for 10 to 20 minutes to set up the frosting.

1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy cream

To make the ganache: In a heatproof bowl, place the
chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside. Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides.

Refrigerate for 20 minutes or longer. Serve the cake cold or allow it to come to room temperature before serving.

I wouldnt skip the steps where it says to refrigerate... it DOES help (and it makes things easier) to keep everything cold.


pink said...

Yum. Looks good!

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