1 cup cream
8 ounces bittersweet chocolate
Put chocolate in large bowl. Bring cream to a boil, then pour it over chocolate. Whisk chocolate and cream until smooth. Set aside to cool to room temperature.
Classic Chocolate Cake
1/2 cup cocoa powder
1 cup boiling water
3/4 cup brown sugar
1/2 cup buttermilk
2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs, room temperature
Butter and line two 8 inch baking pans with parchment paper. Very lightly dust with flour. Preheat oven to 350F.
Mix together cocoa powder and boiling water. Whisk in brown sugar, buttermilk and vanilla. Set aside.
Combine flour, baking soda and salt in a small bowl. Set aside.
With an electric mixer, beat butter until light and fluffy. Add sugar and continue to beat for one minute. Add the eggs and mix until fully incorporated.
Starting with the flour, alternate adding the flour mixture and the cocoa mixture in three additions until batter is fully combined. Batter will be very thin. Evenly distribute batter into two 8″ round cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Cake will pull away from the sides of the pan.
Let cool in pans for 15 minutes, then turn out (so the bottom faces up) and peel off parchment paper. Leave to cool completely.
Whip room temperature ganache until it is light colored and fluffy looking. Spread it on top of one cake layer. Place second layer on top of frosted layer. Spread frosting on sides, then on top, of the cake.
Store at room temperature. Do Not store in fridge even if you think you should. If you do, you will not be able to cut through the frosting. Keeps great on counter with a cake cover on it.***
***KIT’S KOMMENTS: I put this cake in the fridge and it was no problem to cut. Rather tasty cold!