$\"chocolate$ <\/p>\n

This is a cake so amazing, so delicious, so decadent that I made it for my birthday two years in a row. I wanted to make a different cake this year, I really did; I love cooking things that are exciting and new, and I don’t have nearly enough excuses to bake cakes. But as the day neared, I found my mind constantly wandering back to this rich, dense chocolate cake, layered with salted caramel ganache, just the right balance of salty and sweet. And I finally admitted that I’d already found my birthday perfection; it’s my day after all, dammit, and I was going to have this cake.<\/p>\n

(Yes, it was recently my birthday, and yes, I am now a year older, and no, I’m not worried about getting older, just excited because I think this upcoming year will be even better than the last.)<\/span><\/p>\n

<\/p>\n

$\"chocolate$ <\/p>\n

Chocolate Cake<\/span><\/strong> (adapted from Epicurious<\/a>)
\nYield: 1 2-layer 10″ cake OR 1 2-layer 8″ or 9″ cake + 1 dozen cupcakes<\/span><\/p>\n

Ingredients:<\/p>\n

\n
3 ounces semisweet chocolate<\/span>*<\/li>\n
1 1\/2 cups hot brewed coffee<\/span><\/li>\n
3 cups sugar<\/span><\/li>\n
3 cups cake flour<\/span>**<\/li>\n
1 1\/2 cups cocoa powder<\/span><\/li>\n
2 tsp baking soda<\/span><\/li>\n
3\/4 tsp baking powder<\/span><\/li>\n
1 1\/4 tsp salt<\/span><\/li>\n
3 large eggs<\/span><\/li>\n
3\/4 cup vegetable oil<\/span><\/li>\n
1 1\/2 cups well-shaken buttermilk<\/span><\/li>\n
1 tsp vanilla extract<\/a><\/span><\/li>\n
salted caramel ganache<\/span> (see below)<\/li>\n
fleur de sel<\/span>***<\/li>\n<\/ul>\n
*Chopped or in chips\/chunks, please.
\n**Or substitute 2 1\/2 cups all-purpose flour.
\n***Or substitute sea salt or kosher salt.<\/p>\n
Method:
\n<\/p>\n
\n
Preheat oven to 300 degrees.<\/li>\n
Butter 2 10″ round cake pans (or 2 8″ or 9″ pans and a cupcake pan). Line the bottoms of the cake pans with a round of parchment paper, then butter the paper.<\/li>\n
Combine 3 ounces semisweet chocolate<\/em> and 1 1\/2 cups hot brewed coffee<\/em> in a small bowl, and let sit, stirring occasionally, until the chocolate has melted.<\/li>\n
Meanwhile, in a large bowl, whisk together 3 cups sugar<\/em>, 3 cups cake flour<\/em>, 1 1\/2 cups cocoa powder<\/em>, 2 tsp baking soda<\/em>, 3\/4 tsp baking powder<\/em>, and 1 1\/4 tsp salt<\/em>.<\/li>\n
In a stand mixer<\/a> $\"\"$ fitted with a paddle attachment, beat 3 large eggs<\/em> on high speed until thickened and lighter in color, about 3 – 5 minutes.<\/li>\n
Lower speed to medium, and slowly add 3\/4 cup vegetable oil<\/em>, 1 1\/2 cups well-shaken buttermilk<\/em>, 1 tsp vanilla extract<\/a><\/em>, and the melted chocolate mixture, beating until well combined.<\/li>\n
Add the sugar mixture, and beat until just combined (you don’t want any visible flour, but be careful not to overmix).<\/li>\n
Fill cake pans 2\/3rd full with batter, and bake until a toothpick inserted in the center comes out clean, about 1 hour to 1 1\/2 hours (cupcakes will only need about 30 minutes).<\/li>\n
Remove from oven, and let cool completely in pans on cooling racks.<\/li>\n
Carefully invert the layers onto a plate, and remove the parchment paper. Cake layers can be made a day ahead and kept, wrapped in plastic wrap (I leave the parchment paper on), in the refrigerator or at room temperature. If you want to make a 4-layer cake, carefully slice each layer in two using a serrated knife (refrigerating the cake overnight makes this much easier, and I use toothpicks to guide the knife).<\/li>\n
When ready to assemble, frost with salted caramel ganache<\/em>, and top with a sprinkle of fleur de sel<\/em>, if desired.<\/li>\n<\/ol>\n
<\/span><\/p>\n
\nSalted Caramel Ganache<\/span><\/strong> (adapted from Technicolor Kitchen<\/a>)
\nYield: approximately 4 cups ganache<\/span><\/p>\n
Ingredients:<\/p>\n
\n
16 ounces semisweet chocolate<\/span>*<\/li>\n
1 cup sugar<\/span><\/li>\n
1 Tbsp corn syrup<\/span><\/li>\n
water<\/span><\/li>\n
1 1\/2 cups cream, at room temperature<\/span><\/li>\n
1\/2 tsp fleur de sel<\/span>**<\/li>\n<\/ul>\n
*Chopped or in chips\/chunks, please.
\n**Or substitute sea salt or kosher salt. Adjust the amount to your liking.<\/p>\n
Method:
\n<\/p>\n
\n
Place 16 ounces semisweet chocolate<\/em> in a medium heatproof bowl (glass is best) and set aside.<\/li>\n
In a saucepan with high sides, combine 1 cup sugar<\/em>, 1 Tbsp corn syrup<\/em>, and enough water<\/em> to give the mixture the consistency of wet sand.<\/li>\n
Turn the heat on high, and let come to a boil. Do not stir, but (before boiling starts) brush the sides of the pot with water (this gets any sugar that has splashed up on the sides).<\/li>\n
Let the sugar bubble, swirling the pan occasionally, until it darkens to an amber color (about 4 – 5 minutes). Remove from heat immediately, and carefully (much bubbling will occur) pour in 1 1\/2 cups cream, at room temperature<\/em> and 1\/2 tsp fleur de sel<\/em>, and stir together for 1 minute.<\/li>\n
Pour the hot caramel over the chocolate, and let sit for two minutes. Stir together until smooth (you may have a couple hard pieces of caramel; just take those out and eat them, and no one will be the wiser), then taste (make sure it’s cool enough!) and add more fleur de sel if needed.<\/li>\n
Let cool for 5 – 10 minutes before using to frost cake.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>\n<\/div>
Related Posts:<\/h3>
Giant Chocolate Caramel Ice Cream Sandwich<\/a><\/li>
Brownie Cookies<\/a><\/li>
Frozen Chocolate Peanut Butter Banana Bites<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
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