Shotts Fudgy Chocolate Layer Cake
(from saymyname’s recipe box)
Source: NcMysteryShopper; Recipezaar
Serves 12 peopleIngredients
- CAKE:
- 1 1/2 cups sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, softened
- 1 cup hot coffee
- FILLING AND FROSTING:
- 1 1/4 lbs bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter, softened
- 1 tablespoon sugar
- 1 tablespoon water
Directions
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MAKE THE CAKE: Preheat the oven to 325°. Line bottoms of three 8" round pans with rounds of parchment paper.
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Spray pans and paper with vegetable cooking spray.
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In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
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In a small mixing bowl, whisk buttermilk, eggs and vanilla.
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In another small bowl or glass measuring cup, melt the butter in the hot coffee.
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Using an electric hand mixer, beat half of the buttermilk mixture into the dry ingredients at low speed.
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Beat in half of the coffee mixture, scrape down the bowl.
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Beat in the remaining buttermilk and coffee mixtures.
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Pour the batter evenly into the pans and bake for 25 to 30 minutes, until the cakes are springy to the touch.
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Rotate pans halfway through baking.
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Let the cakes cool in pans for about 10 minutes, then turn out onto a rack to cool completely.
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Peel off the parchment.
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MEANWHILE, MAKE THE FILLING AND FROSTING: Add chocolate to a large bowl. In a small saucepan, bring the cream and corn syrup to a boil.
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Immediately pour over chocolate and let stand in a warm place for 5 minutes.
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Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
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In a microwave-safe bowl or glass measuring cup, combine the sugar with the water and heat for 30 seconds; stir to dissolve.
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Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup.
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Spread about 3/4 cup of the frosting onto the cake in an even 1/4" layer.
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Repeat with remaining layers, while stacking.
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Spread the remaining frosting around the sides of the cake.
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Let the cake stand at room temperature for an 1 hour or more before slicing.