ghirardelli old fashioned chocolate cake Recipe
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Ingredients
(adapted from Gourmet Magazine)For cake layers:
4oz Ghirardelli semisweet chocolate chips
1 1/2 C hot brewed/instant coffee
3 C sugar
2 1/2 C all-purpose flour
1 1/2 C Ghirardelli unsweetened ground cocoa
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 C vegetable oil
1 1/2 C buttermilk (I prefer to mix 1 1/2 C whole milk + 1 1/2 T distilled vinegar)
3/4 t good vanilla
For ganache frosting:
12 oz Ghirardelli semisweet/ milk chocolate chips
1 C heavy cream
2 T sugar
2 t light corn syrup
1/2 stick unsalted butter
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How to make ghirardelli old fashioned chocolate cake
Make cake layers:
Preheat oven to 300°F. and grease 9 x 2" round cake pans. Line bottoms with rounds of wax paper and grease paper.
Melt the chocolate chips in a double boiler/microwave. Remove from the heat and pour hot prepared coffee. Let mixture stand, stirring occasionally, until chocolate and coffee are well incorporated and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature or in the fridge.
Make frosting:
In a saucepan bring cream, sugar, and corn syrup to a boil over
moderately low heat, whisking until sugar is dissolved. Remove pan from
heat and add chocolate chips, whisking until chocolate is melted. Cut
butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
With a long, serrated knife, split each cake layer into two. Now, start
prepping cake #1. Spread frosting between the first two cake layers and
over top and sides. Frost the remaining 2 layers with frosting and you
have cake #2.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
o noo!!!!!