Fudgy Chocolate Layer Cake

Name: Fudgy Chocolate Layer Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 2 teaspoons baking soda; 567 grams bittersweet chocolate, finely chopped; 237 milliliters buttermilk; 237 milliliters hot coffee; 2 Tbsps light corn syrup; 3 larges eggs; 296 milliliters all-purpose flour; 237 milliliters heavy cream; 0 teaspoons salt; 1 Tbsp sugar; 355 milliliters sugar; 5 Tbsps unsalted butter, softened; 6 Tbsps unsalted butter, softened; 177 milliliters unsweetened cocoa powder; 3 teaspoons pure vanilla extract; 1 Tbsp water

Fudgy Chocolate Layer Cake might be just the dessert you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 16g of protein, 77g of fat, and a total of 1272 calories. This recipe serves 6. Head to the store and pick up heavy cream, baking soda, bittersweet chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Baking Paper

In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.

Ingredients you will need

Baking Soda

Cocoa Powder

Buttermilk

Vanilla

Butter

Coffee

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch.

Equipment you will use

Oven

Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.

Equipment you will use

Baking Paper

Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth.

Ingredients you will need

Corn Syrup

Chocolate

Cream

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.

Ingredients you will need

Butter

Spread

Equipment you will use

Whisk

In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup.

Ingredients you will need

Simple Syrup