Double Chocolate Layer Cake

I can be vengeful when provoked.




I can do really evil things.  Like bake chocolate cakes with over a pound of chocolate in them. Cover them in ganache and buttercream flowers.

And then serve them at birthday dinners to unsuspecting individuals who think they're getting a slice of run-of-the-mill cake box chocolate cake.

Yeah.  I'm a veritable terror.



But this is what happens, I suppose.  When I tell people, "I can make you anything you want.  Anything in the world."

And they respond with "vanilla cupcakes with vanilla frosting".  Or "chocolate cake with chocolate frosting".  Or, "hey, can you just give me a six pack of Bud Light and some chicken mcnuggets and we'll call it a day?"

Who are these people.  Why am I friends with them.  Why am I related to them.



And.  The most important question.  What choice am I left with but to take things to extremes?  In a very "be careful what you wish for" kind of way.

This cake was so rich.  So chock full of the most chocolatiest of chocolates that money could buy (or at least that my limited student budget could buy.).  That it managed to serve 24 people.  With leftovers.

People were falling over left and right from chocolate comas.  (Good thing we were at a table full of medical students!  We could do super helpful things like measure heart rates and order people to call ambulances!).

And all I could say, smugly, was, "Don't look at me.  You people asked for it."

Next time maybe they'll learn from their mistakes.  Request something akin to a croquembouche.  An opera cake.  A mille feuille.

If not...well.  Let's not go there.  I wouldn't want to say anything that could be used against me in a court of law.



Remember to send me your recipes for Regional Recipes: PUERTO RICO!

Double Chocolate Layer Cake
Makes one 10-inch round double layer cake, adapted from Smitten Kitchen who adapted it from Gourmet

For Cake:
3 oz fine quality semisweet chocolate, I used Scharffenberger
1 1/2 cups how brewed coffee
3 cups sugar
2 1/2 cups AP flour
1 1/2 cups unsweetened cocoa powder (NOT Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well shaken buttermilk
3/4 tsp vanilla

For ganache frosting:
1 lb semisweet chocolate, I used a mix of Scharffenberger and Ghirardelli
1 cup heavy cream
2 tbsp sugar
2 tbsp light corn syrup
1/4 cup unsalted butter

1. Preheat oven to 300 and grease two 10x2-inch round cake pans.  Finely chop chocolate and combine, in a bowl, with hot brewed coffee.  Stir until chocolate melts.

2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  In another bowl, beat eggs with an electric mixer until thickened slightly and lemon colored (about 3 minutes).  Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs.  Mix until combined well.  Add sugar mixture and beat on medium until just combined well.

3. Pour into cake pans and bake 1 hour to 1 hour and 10 minutes or until a toothpick inserted comes out clean.

4. Cool layers completely in pans, on racks.  The cakes can be made a day ahead of time with good results.

5. Finely chop the lb of chocolate needed for the ganache.  Bring the heavy cream, sugar, and corn syrup to a boil on the stove over low heat, whisking until sugar is dissolved.  Remove from heat.  Stir in the chocolate and butter until melted.  Allow to cool until it is of a spreadable consistency or put it in the fridge to speed up the process.