This cake recipe comes from many experiments and trying different recipes and tweaking them to get a truely unforgettable cake
Cake
• Nonstick spray • 3 cups all purpose flour • 2 cups sugar • 2/3 cup sifted natural unsweetened cocoa powder • 2 teaspoons baking soda • 1 teaspoon salt • 1 cup water • 1 cup sour cream • 2/3 cup vegetable oil • 2 tablespoons apple cider vinegar • 2 teaspoons vanilla extract
Preheat the oven at 350°F. First mix the dry ingredients then add the wet ingredients. Beat until there are little or no lumps. Divide batter in two 9” round pans that have been sprayed with nonstick spray. Bake for about 42 minutes, stick a knife into the cake and take it out when it comes out clean.
Chocolate Frosting and Ganache •
1 pound (16oz) semi-sweet chocolate, roughly chopped • 1 1/2 cup heavy cream • 1/3 cup dark corn syrup, plus more to taste • 1 8oz package cream cheese • ½ cup powdered sugar
Put the chocolate in a large bowl and set aside. In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour. Then in a mixer whisk the cream cheese with 2/3 of the cooled chocolate mixture to make the frosting
To Assemble
Cut the tops off the cakes to make them flat. Lay the first layer (flat side down) on a platter with parchment paper or wax paper on the corners for easy clean-up. Spread about half a cup of ganache over the first layer then add frosting. Place the second layer flat side up on the first layer and spread a thin layer of ganache on the top layer. Then add the frosting to cover the cake and take out the parchment paper out from under the cake. Refrigerate so that the frosting sets.
