The Best-Best Chocolate Cake

Name: The Best-Best Chocolate Cake
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 to 10 servings
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 eggs; 2 cups (420 g) sugar; 1 cup (250 ml) buttermilk; 1/2 cup (125 ml) canola oil; 2 tsp (10 ml) vanilla extract; 3/4 cup (75 g) cocoa powder; 3/4 cup (180 ml) strongly brewed coffee, warm; 1 3/4 cups (430 ml) 35% heavy cream; 2 tbsp (30 ml) corn syrup; 16 oz (450 g) dark chocolate, chopped

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Preparation 45 MIN

Cooking 50 MIN

Cooling 1 H
Freezes

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Ingredients
Preparation

Ingredients

Cake

2 cups (300 g) unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2 cups (420 g) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 tsp (10 ml) vanilla extract
3/4 cup (75 g) cocoa powder
3/4 cup (180 ml) strongly brewed coffee, warm

Ganache

1 3/4 cups (430 ml) 35% heavy cream
2 tbsp (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In another bowl, combine the eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, combine the cocoa powder and coffee with a whisk. Add to the egg mixture. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before unmoulding.

Ganache

In a saucepan, bring the cream and corn syrup to a boil.
In a bowl, pour the hot cream mixture over the chocolate. Let melt for 2 minutes. Stir until the ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is still spreadable, stirring four or five times.

Assembly

On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.