Ease of preparation: Medium
Yield: 1 cake
Ingredients:
Ganache frosting
1 ½ cups (360 ml) heavy cream
3 cups (720 ml) chopped semisweet chocolate
2 tablespoons (30 ml) butter
Cake
1 ¾ cups (420 ml) flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) salt
¾ cup (180 ml) good quality cocoa powder
2 cups (480 ml) brown sugar
½ cup (120 ml) butter, melted and cooled
½ cup (120 ml) vegetable oil
2 eggs
2 egg yolks
2 teaspoons (10 ml) vanilla extract
1 ½ cups (360 ml) buttermilk
Ganache glaze
1 cup (240 ml) heavy cream
1 cup (240 ml) chopped semisweet chocolate
1 tablespoon (15 ml) butter
Icing sugar, for decorating
Method:
Let’s get baking!
To make the ganache frosting, heat cream in a double boiler. Remove from heat and allow to cool for 1 minute. Add chocolate pieces and mix in until they melt. Add butter and mix in. Cover bowl and refrigerate for 2 hours.
To make the cake, preheat oven to 325 F (160 C).
Add flour, baking soda, baking powder, and salt to a bowl and whisk together. Add cocoa powder and whisk in. Add brown sugar and stir to combine.
In a separate bowl, add butter, vegetable oil, eggs, egg yolks, vanilla, and buttermilk, and stir to combine. Make a well in the centre of the flour mixture and pour the egg mixture into it. Mix just until combined. Divide batter evenly between 3 greased cake tins. Bake for 20-30 minutes or until a toothpick inserted in the centre comes out clean.
To make the ganache glaze, heat cream in a double boiler. Take off the heat and allow to cool for 1 minute. Add chocolate pieces and mix in until they melt. Add butter and mix in.
To finish, remove bowl of ganache from the fridge. Whip ganache to soften slightly.
Level cakes by cutting off tops. Spread each layer of cake with ganache frosting. Stack layers. Pour ganache glaze over top. Place in the fridge for 1 hour.
Remove from fridge and place a clean paper doily on top. Sprinkle doily with icing sugar. Remove doily. Serve.
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