Directions: |
Directions:Preheat oven to 325º. Line the bottom of three 8" pans with parchment paper. Spray the pans and paper with baking spray. In the mixing bowl, whisk flour,sugar, cocoa,baking powder, baking soda and salt together. Set aside. In a small bowl, whisk the buttermilk, eggs and vanilla.. In another small bowl, melt the butter in the hot coffee. With the mixer on a very low speed, beat half of the buttermilk mixture into the flour mixture. Then beat in half of the coffee mixture. Scrape the bowl down before continuing. Then beat in the remaining buttermilk mixture followed by the balance of the coffee mixture
Bake approximately 20-25 min. until the cake is springy to the touch. Cool in the pan 10 min. Remove from the pan to a rack and refrigerate for at least 1 hour to let the cake firm.
Make the Filling. Put the chopped or grated chocolate in a large mixing bowl. In a small saucepan, heat the cream and the syrup to a boil. Immediately pour over the chocolate, mix it in and let it stand where it is warm for about 5 min. Gently whish the ganache until smooth. Cut the butter into small pieces. Whisk it into the ganache until it is incorporated. Refrigerate for a short while, stirring occassionally until the ganache is thick enough to spread. Approx. 30 min.
In a microwave safe bowl, mix the water and sugar together. Set aside
Assembly: When the cakes are firm, take one out of the refrigerator. Put on a turntable and cut gently to make two layers. With the cake that is the highest, cut into three layers. It is easier to cut if you leave the parchment on the cake and rest your hand and slowly turn the cake as you cut. Then peal the parchment. Cut one cake off center so the base of your cake will be a bit heavier. You should now have 7 layers. Now it is time to make the Frosting. Whip the cream on medium until it starts to thicken. Then add the sugar, 1 T. at a time. Add the mint and a little food color if you wish. Taste the cream to make sure it is sweet enough. When ready, Put the bottom layer on the cake plate. Brush with the sugar-water mixture to seal the cake. Spread the ganache about 1/4" thick. Repeat with the layers until you reach the top. Brush the top with the sugar mixture to seal. Spread the frosting around the sides of the cake and pile what is left on the top. Garnish with a bit of the chopped chocolate. Refrigerate until service.
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This recipe for 7 layer Chocolate Mint Cake is from