3-LAYER GANACHE CAKE
MAKES 8 SERVINGS.
2 tsp each vanilla and baking soda
1 1/2 cups each hot coffee and buttermilk
6 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
3/4 cup oil
2 1/2 cups flour
1 cup cocoa
3/4 tsp baking powder
1 1/4 tsp salt
GANACHE FROSTING---
16 oz bittersweet chocolate, chopped
2 cups heavy cream
5 tsp corn syrup
Line bottoms of 3 greased 8" square baking pans with parchment, grease paper. Place chocolate in a bowl. Pour coffee over chocolate, stir until smooth. Cool slightly. In a bowl, beat eggs. Add sugar, oil, vanilla and chocolate mixture, beat until blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt, add to chocolate mixture alternately with buttermilk, beat well. Transfer to pans. Bake at 325 degrees for 35 min. or until done. Cool 10 min. before removing from pans, remove paper. FOR GANACHE---Place chocolate in a bowl. In a pan, bring cream and corn syrup to a boil. Pour over chocolate, whisk until smooth. Let stand at room temp 45 min. Spread 1 cake layer with 1/3 cup ganache. Top with second cake layer and 1/3 cup ganache. Add third layer, spread remaining ganache over top and sides of cake, then SERVE...
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