Directions: |
Directions:CAKE:
Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt. In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy. Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend. Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition. Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom. Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness. Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
CREAM FILLING
Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely. Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes. Add in the milk mixture and beat again until mixture resembles a whipped cream.
TO ASSEMBLE:
Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
GANACHE:
Place chocolate chips in a large measuring cup. Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch. Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth. Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides. When ganache is set, cake can be transferred to a serving plate. Chill cake for 4 hours before serving.
Notes: For cupcakes, bake at 325 degrees for 25 minutes. Makes 48 cupcakes. This cake tastes best chilled but can be served at room temperature. |
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