my favorite food site,the Smitten Kitchen.
Here's the original cake recipe from Smitten Kitchen:
3 ounces fine-quality semisweet chocolate such as Callebaut
1-1/2 cups hot brewed coffee
3 cups sugar
2-1/2 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1-1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
two 10- by 2-inch round cake pans
Make cake layers:
1) Preheat oven to 300°F.
2) Line bottoms with rounds of wax paper and grease paper.and grease pans.
3) Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
4) Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
5) Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
6) Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Finely chop chocolate. In a 1-1/2 to 2 quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
I had made this cake to make different kinds by using different frosting, such as coconut pecan frosting to make German Chocolate Cake; Black Forest Cake; with Ganache Frosting; or with chocolate frosting. Very versatile cake!
6 oz. unsweetened chocolate
1 stick butter
1/2 cup heavy whipping cream
3 cups confectioners sugar
Melt chocolate and butter over low heat. Stir in cream and mix until smooth. Remove the pan from the heat and beat in the sugar until the frosting holds a stiff shape. Spread on cake.
Recipe for Coconut Pecan Frosting, posts #36 click here and #83 click here.
1 cup evaporated milk
3 egg yolks, slightly beaten
1 cup white sugar
1 stick butter
1 1/2 cups shredded coconut
1 cup chopped pecans
1 cup sifted powdered sugar
1 tsp vanilla extract
2) Turn down heat to medium low, and add the coconut, pecans, powdered sugar and vanilla. Stir for 2 more minutes. Turn off heat. (it might be a little runny at this point but when you spread it on the cake, the frosting settles quickly)
3) Spread frosting on the cake immediately. (it is easier to spread the frosting on the cake while it is warm).
4) Chill in fridge before slicing.