Epic Chocolate Cake, Part I

So. Remember when I said this blog was all about learning to cook healthy? You know, like, under the blog title?

Yeah. I lied. Or, more accurately, I came to realize that there are some occasions that just call for chocolate, and your brother’s high school graduation is one of them. After all, it only happens once, right? Hopefully?

I’ll admit, I also just love to bake, and I’ve been looking for something ambitious to try now that I have the time and equipment that come as a factor of living at home for the summer. I found this recipe for a double chocolate layer cake with chocolate ganache and raspberry filling over at Smitten Kitchen, and have been somewhat obsessed with trying it out ever since.

Before you proceed, a warning: this cake is not for beginners. Though the ingredients are common enough, the recipe is very specific and time-consuming; baking the cakes, making the filling and ganache, and assembling it all took me around four hours, not including clean up (which was extensive). That being said, though I haven’t been able to enjoy the results yet, I have a feeling all of this labor will be worth it. After all, this is double chocolate layer cake with chocolate ganache and raspberry filling we’re talking about. Do I really have to explain why it’s worth not leaving your kitchen for an evening?

To start, here are the ingredients for the cake:

Scary, right? Usually my cake ingredients amount to eggs, oil, water, box of Funfetti cake mix, and a can of frosting, so this is a first for me. Not shown: Peet’s coffee, which was in the process of being brewed.

First chop up your semi-sweet chocolate and mix it with the hot coffee until it melts. Resist the urge to drink this concoction straight out of the bowl.

Then, mix your dry ingredients in a large bowl.

Next, beat your eggs until they are lemony yellow and custard-like, about 3 minutes. Slowly add the buttermilk (remember to shake it first!), vegetable oil (or canola oil), and vanilla. Then add the coffee/chocolate mixture and finally, the dry ingredients. The consistency should be smoother than what you might be used to if you use box mixes.

Resist the urge to stick your face in the mixing bowl.

Preheat your oven to 300 degrees, and line the bottom of two round pans with parchment paper. Split the batter evenly between the two pans. Bake for an hour to an hour and 20 minutes. This should give you exactly enough time to clean the many bowls, spoons, and surfaces you have dirtied while making this cake.

When the cakes come out of the oven, set them aside to cool and start on the ganache. These are your ingredients:

First, chop your chocolate, like so:

Then, combine corn syrup, sugar, and heavy cream in a saucepan. Bring to a boil over medium low heat, then remove from heat and stir in chocolate. Next, stir it butter in small chunks. You should end up with something like this:

 Almost done! The saga continues in Part 2!

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One thought on “Epic Chocolate Cake, Part I

  1. Pingback: Sweet and Cakey Northern Cornbread (and the results of the Epic Chocolate Cake!) | I like to eat, eat, eat — apples and bananas!

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