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Ингредиенты
- CAKE LAYERS
- 3/4 c. Boiling water
- 1/2 c. Unsweetened cocoa pwdr
- 1 tsp Instant-espresso pwdr
- 1/2 c. Organic whole lowfat milk or possibly almond lowfat milk
- 1 tsp Vanilla
- 2 c. Whole wheat pastry flour
- 1 1/4 tsp Baking soda
- 1/4 tsp Salt
- 2 stk (1 c.) Organic unsalted butter, softened
- 2 c. Packed dark brown sugar
- 4 lrg Large eggs GANACHE FILLING AND GLAZE
- 2 1/2 c. Organic heavy cream
- 20 ounce Bittersweet chocolate, finely minced
Инструкции
- MAKE CAKE LAYERS: Preheat oven to 350 degrees F. Butter 3 (7- or possibly 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or possibly parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Whisk together water, cocoa, and expresso pwdr till smooth, then whisk in lowfat milk and vanilla.
- Sift together flour, baking soda, and salt.
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed till fluffy, then add in Large eggs 1 at a time, beating well after each addition. Add in flour mix and cocoa mix in batches, beginning and ending with flour and mixing at low speed till just combined.
- Divide batter among pans (about 2 1/3 c. per pan), smoothing tops. Bake in middle of oven till a tester comes out clean, 30 to 35 min for 7-inch pans or possibly 20 to 25 min for 8-inch. Cold in pans on a rack 30 min, then invert onto racks, remove paper, and cold completely.
- Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-qt saucepan and remove from heat. Whisk in chocolate till smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, till thickened but spreadable, about 4 hrs. (If ganache becomes too thick, let stand at room temperature till slightly softened.) ASSENBLE CAKE: Arrange 1 layer on a cake stand or possibly plate and spread 2/3 c. ganache proportionately over it. Top with another cake layer and 2/3 c. ganache, spreading proportionately, then third cake layer. (Refrigerateganache if necessary to keep at a spreadable consistency.) Refrigeratecake till ganache filling is hard, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
- Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then refrigerate30 min. Spread remaining ganache proportionately over top and sides of cake.
- Cook's notes; Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.
- Ganache may be made 1 day ahead and chilled, covered. Let stand at room tem[erature 2 to 3 hrs to soften to a spreadable consistency.
- This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 c. ganache between layers.
- Assembled cake keeps, covered and chilled, 3 days.
