Bittersweet Chocolate - Buttermilk Cake
Ingredients:
2 cups cake flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
4 ounces unsweetened chocolate
1 cup shortening
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1 cup buttermilk
Adjust the baking rack to the middle of the oven and preheat to 350°F.
FIRST, grease and lightly flour two 9-inch round cake pans with 2-inch sides. Sift together the cake flour, cocoa powder, baking soda and salt; set aside.
SECOND, melt the unsweetened chocolate in a small dish in the microwave or over medium heat in a small pan on the stove; stir until smooth, then cool to room temperature.
THIRD, combine the shortening in the bowl of a mixer fitted with a paddle; cream together on high speed until light and fluffy, 6 to 8 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula, then add in the vanilla and the melted, cooled chocolate. Mix at medium speed until the chocolate is completely incorporated, then lower the mixer speed to medium-low. Add in the eggs one at a time, mixing well after each addition.
FOURTH, turn the mixer speed down to low. Add in the sifted dry ingredients in 4 batches alternately with the buttermilk, beating slowly but thoroughly after each addition. When the ingredients are fully incorporated, increase the speed to medium and beat for 1 minute.
FIFTH, divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. The cakes are done when they begin to pull away from the edges of the pan and spring back when pressed gently in the center.
SIXTH, allow the layers to cool in the pans for 10 minutes on wire racks; then carefully run a thin sharp knife around the inside edge of each pan to loosen. Turn the cake layers out onto a cooling rack.
Frosting:
4 ounces bittersweet chocolate
4 ounces unsweetened chocolate
1½ cups (3 sticks) unsalted butter, chilled
¼ cup light corn syrup
2 cups heavy cream
1½ cups granulated sugar
2 teaspoons pure vanilla extract
FIRST, chop the bittersweet chocolate and unsweetened chocolate into tiny pieces and slice the cold butter into 1-inch pats. Combine the butter and chocolate in the bowl of a food processor fitted with a steel blade. (Note: It’s important that the butter be cold, so that the chocolate and butter will melt at the same rate and blend smoothly with the scalded cream.)
SECOND, combine the corn syrup, cream, sugar and vanilla in a large saucepan. Whisk constantly over medium-high heat until the sugar fully dissolves and the mixture comes to a boil. Continue cooking for 2 more minutes, stirring to keep the syrupy mixture from boiling over the edge of the pan; then remove from heat and swirl gently until the bubbling subsides.
THIRD, immediately pour the hot cream mixture over the chocolate and butter. Quickly secure the processor lid and blend until the chocolate and butter are completely melted and have blended thoroughly with the cream, about 1 minute. (Note: If you don’t have a food processor, place the chocolate and butter in a mixing bowl, pour in the scalded cream mixture and whisk vigorously for 3 to 4 minutes.)
FOURTH, pour the frosting into a glass dish and press a sheet of plastic wrap directly onto the surface. Let the frosting rest at room temperature for approximately 2 hours (do not refrigerate). The chocolate and butter will slowly bind with the cream to form a smooth, easy-to-spread, rich chocolate frosting that is thick enough to hold soft peaks.
Place 1 layer of the cake on a serving platter or cake stand. Use an icing spatula or table knife to spread about 1/3 of the frosting evenly on the cake. Place the second layer over the first and cover the top and sides with the remaining frosting.