The Best Chocolate Cake

Chocolate Cake.
It's one of the most requested cakes I get and for good reason.
This is my "go to" Chocolate Cake and it has never failed me no matter what I want to use it for.... cake pops, cupcakes, cake, science projects.... skies the limit.
It is a rich chocolate cake with a very pure chocolate flavor.

 


 I have tried lots of chocolate cakes and many of them were fine but had to be paired with a good frosting to really be anything worth eating. The chocolate flavors weren't pure and it just tasted a bit "muddy" if you know what I mean. When I want a chocolate cake.... I want to taste chocolate.
With this cake, you won't even want to wait to frost it....but you should..... because this chocolate ganache is equally as good if not even better than the cake. That's right. It's a big ticket.

As Guy would say, "That's Bananas!... and bananas is good."

That's really all I have to say about this cake.

The proof is in the pudding...er....the cake. 

Enjoy.

The Chocolate Cake

Yields: 2 x 8-inch cakes

For the cake:

 2 ounces semisweet bakers chocolate, chopped

 2 ounces unsweetened bakers chocolate, chopped

 6 tablespoons water

 8 ounces (2 sticks) unsalted butter, softened

 1 ¼ cup + ¼ cup sugar

 4 large eggs, separated (Place whites in large metal or glass bowl)

 2 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 ½ teaspoon salt

 1 cup buttermilk, room temperature

 1 1/2 teaspoon vanilla extract

For chocolate ganache icing:

 8 ounces semisweet chocolate, chopped

 2 tablespoons light corn syrup

 1 ½ ounces unsalted butter

 1 cup heavy cream

Prepare two 8-inch cake pans with non-stick spray and line the bottoms with rounds of parchment paper. Preheat the oven to 350°.

Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave for about 20-25 seconds. {I use the microwave} Stir until smooth, then set aside and let cool until about room temperature.

In the bowl of an electric stand mixer, cream the butter and 1 ¼ cups of sugar until light and fluffy, about 3 minutes. Beat in the melted and cooled chocolate, then add  the egg yolks one at a time.

Mix together the flour, baking powder, baking soda, and salt.

Mix half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

In a separate metal or glass bowl, beat the egg whites until they hold soft peaks. Sprinkle in the ¼ cup of sugar and beat until stiff peaks form (peak of mixture stands straight up without bending/curling).

Fold a third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites until there’s no trace of egg white visible then stop.

Divide the batter into the prepared cake pans and bake for about 40-45 minutes, until a toothpick inserted into the center comes out clean.

Allow the cake layers to cool completely and make the ganache.

To make the ganache:

Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

Heat the cream until it just begins to boil using the microwave or stove. Remove from heat and pour over the chocolate. Let stand one minute then stir until smooth. I recommend putting it in the fridge to help it thicken quicker, however, don’t leave it in so long that it turns almost solid. Keep an eye on it and take it out of the fridge once it is at spreadable consistency. It will take a very long time and may not even thicken enough at room temperature…. Don’t know. I didn’t wait long enough to see if it would thicken.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally. I use a cake level and it makes for easy work and even layers. Having even layers is great for making sure your stack of cake doesn’t start leaning or become lopsided.

Place a small blob of ganache on the cardboard round or plate you will be using for the cake. Set the first cake layer on the board. The blob of ganache keeps the cake from sliding on the board. Spread enough ganache over the top to cover it with a thin layer and allow the excess ganache to fall over the sides. Set another cake layer on top.Repeat for all cake layers, including the top.

Using a large spatula, ice the sides with the chocolate ganache. When I was ready to ice the cake, my ganache was at the perfect consistency having put it in the fridge.

The chocolate ganache is absolutely delicious on this cake and I recommend using a bunch!

If you do happen to have any leftover ganache, save it for drizzling over ice cream....mmmm....

{Original Recipe from David Lebovitz}