I baked a Chocolate Layer Cake yesterday.
It was my grandfather’s birthday last week.
Grandpa would have been 122 years old.
I think of both of my grandparents often.
I lived in their home until I was four and then
my parents bought the house next door.
I spent more time at their house than I did my own.
Up until my grandfather was put on a reduced sugar diet,
my grandmother always had some sort of baked good on hand
to satisfy my grandfather’s sweet tooth.
And often it was a chocolate layer cake.
It is from my grandmother that I get my love of cooking and
I’m pretty sure that my love of chocolate comes
from my grandfather.
So in memory of my grandfather I decided to bake a chocolate cake.
Moe said he couldn’t remember the last time he had chocolate layer cake.
Probably because I haven’t baked one in about 10 years.
Chocolate Buttermilk Cake (Moist Chocolate Cake)
Source: Moist Chocolate Cake
By Jennifer Pallian
1-3/4 cups all purpose flour
2 cups granulated white sugar
(I used 1 cup white , one cup brown)
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk or substitute by putting 1 tbsp white vinegar in
a cup then filling the rest up with milk; let stand 5 minutes
1/2 cup butter melted
1 tablespoon vanilla extract
1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water
(I made two double shots of espresso and topped up with boiling water to equal one cup)
Preheat oven to 350 degrees. Grease and flour two 9-inch baking
pans (or line with parchment paper circles) and set aside.
In the large bowl of a standing mixer, stir together flour, sugars,
cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter
and vanilla extract and beat until smooth (about 3 minutes).
Remove bowl from mixer and stir in hot coffee with a rubber
spatula. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of
oven for about 35 minutes, until toothpick inserted in centre
comes out clean with just a few moist crumbs attached.
Allow to cool 15 minutes in pans, then run a butter knife around
the edges of each cake. Place a wire cooling rack over top of each
pan. Wearing oven mitts, use both hands to hold the racks in place
while flipping the cakes over onto the racks. Set the racks down
and gently thump on the bottom of the pans until the cakes
release. Cool completely before handling or frosting.
24 oz of semi sweet chocolate
12 oz of heavy cream
Heat cream. Pour over chocolate and stir until chocolate has
melted and smooth.
Beat 1 cup of butter. Add 2 1/2 cups of confectioners sugar.
Beat until well combined.
Add half the ganache and beat on low, add remaining ganache and
beat on low until well combined and smooth.
Add vanilla and shot of espresso (optional)
Enough to generously frost a two layer cake.