*  Exported from  MasterCook  *
                           DELUXE CHOCOLATE CAKE
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cake Batter:
    2      cups          sifted cake flour -- (200 grams)
    1      teaspoon      baking soda
      1/4  teaspoon      salt
      1/2  cup           unsifted cocoa powder -- (50 grams)
      1/2  cup           lukewarm water
      1/2  cup           buttermilk -- room temperature
      1/2  cup           water
    2      teaspoons     vanilla
    2      large         eggs -- room temperature
    4      ounces        unsalted butter -- (1 stick)  room
    1      cup           granulated sugar -- (200 grams)
    1      cup           light brown sugar -- (200 grams)  packed
                         Ganache Filling:
    8      ounces        semisweet or bittersweet chocolate -- finely chopped
    1      cup           heavy cream
                         Frosting and chocolate glaze:
    1      cup           heavy cream -- whipped
   10      ounces        semisweet chocolate -- finely chopped
    1      cup           heavy cream
 For the cake:
 Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and
 flour two 8-inch
 round cake pans, and insert parchment paper or waxed paper to line the
 bottoms. Sift the flour,
 baking soda, and salt onto a sheet of waxed paper; set aside. Place the
 cocoa in a 1-quart
 mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside
 to cool. Pour the
 buttermilk, the1/2 cup water, and the vanilla into a liquid cup measure.
 Crack the eggs into a
 small bowl, and whisk together to combine the yolks and whites. Place the
 butter in the bowl of a
 heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on
 medium speed until
 the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce
 the speed to low, add
 the sugars in a steady stream. When all the sugar is added, stop the
 machine, and scrape the
 mixture clinging to the side of the bowl into the center. The mixture will
 appear sandy. Increase
 the speed to medium again, and cream until the mixture is light in color, is
 fluffy in texture, and
 appears as one mass, about 5 to 7 minutes. With the mixer still on medium
 speed, pour the eggs
 slowly at first. Continue to cream, scraping the sides of the bowl at least
 once, until the mixture
 appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa
 mixture, resume at
 medium speed and mix just until incorporated. Using a rubber spatula, stir
 in one-fourth of the
 flour mixture. Then one-third of the buttermilk mixture, stirring to blend
 together. Repeat this
 procedure, alternating dry and liquid. With each addition, scrape the sides
 of the bowl, and
 continue mixing until smooth, never adding liquid if any flour is visible.
 Pour the batter into the
 pans and spread it level. Bake for 25 minutes, or until the baked surface
 springs back slightly
 when touched lightly in the center and the sides contract from the pan.
 Place the cake pans on a
 rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently
 tapping them on the
 counter to see if the cake releases from sides.
 Yield: Two 8-inch layers
 Instructions for the filling:
 Put the chocolate in a medium bowl. In a small saucepan, heat the heavy
 cream just to the boil.
 Remove from heat. Pour over chocolate and whisk until chocolate melts and
 mixture is smooth
 and shiny.
 Assembling the dessert:
 Split each layer of cake in half horizontally and place one layer, cut side
 up, on a cardboard
 round. Spread with one-third of the ganache filling. Center a second layer
 on top of the first, and
 spread it with one-third of the ganache filling. Place another layer, cut
 side up, on top, and
 spread with remaining filling and turn he last layer upside down, and center
 it over the filling.
 Frosting and Chocolate Glaze:
 Frost the cake with the whipped cream. Place the cake on a wire rack, then
 set it on a sheet pan
 that will fit the dimensions of your freezer. Place in the freezer for 40
 minutes only, (his is just
 enough time to chill the whipped cream frosting so it’s firm to the touch,
 not soft.) While the cake
 is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a
 medium bowl. In a
 small saucepan, heat the heavy cream just to the boil. Remove from heat.
 Pour over chocolate
 and whisk until chocolate melts and mixture is smooth and shiny. Set aside
 to cool to body
 temperature. Set the cake on its wire rack over a baking pan with sides
 (like a jelly roll pan) on
 top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze
 over the center of the
 cake. Using a long, flexible metal icing spatula, use just a few strokes to
 spread the glaze over
 the top of the cake so the glaze runs down over the sides. Rotate the
 turntable as you spread.
 Use the spatula to scoop up excess glaze to touch it to any bare spots on
 the sides of the cake tocover them. Place the cake on a serving plate.
 Refrigerate until 30 to 60 minutes before serving.
 Using a serrated knife, dipped into hot water after each slice, cut dessert
 into wedges.
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