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Ingredientes
- 6 x Large eggs
- 3 c. granulated sugar
- 6 Tbsp. butter softened
- 3 c. vegetable oil
- 1 1/2 c. unsweetened cocoa pwdr
- 1 1/2 c. buttermilk
- 3 tsp vanilla extract
- 6 3/4 c. flour
- 4 1/2 tsp baking pwdr
- 4 1/2 tsp baking soda
- 3/4 tsp salt
- 3 c. boiling water
- 3 c. chocolate chips divided
- 1 lb fine-quality semisweet chocolate such as Callebaut
- 1 c. heavy cream
- 2 Tbsp. sugar
- 2 Tbsp. light corn syrup
- 1/4 c. unsalted butter - (1/2 stick)
Direcciones
- Preheat oven to 350 degrees.
- Put Large eggs, sugar, butter, oil, cocoa pwdr, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.
- Sift flour, baking pwdr, baking soda and salt, and add in to the wet ingredients.
- Mix in the water. Pour equally into 6 (8-inch) baking pans and add in 1/2 c. chocolate chips into each pan. Bake for 25 min.
- Cold. Wrap and place the cake rounds in the freezer. Remove and ice the rounds with Chocolate Ganache Frosting.
- For the Chocolate Ganache Frosting: Finely chop chocolate. In a 1 1/2- to 2-qt saucepan bring cream, sugar, and corn syrup to a boil over moderately-low heat, whisking till sugar is dissolved. Remove pan from heat and add in chocolate, whisking till chocolate is melted. Cut butter into pcs and add in to frosting, whisking till smooth.
- Transfer frosting to a bowl and cold, stirring occasionally, till spreadable (depending on chocolate used, it may be necessary to refrigeratefrosting to spreadable consistency).
- Spread frosting between cake layers and over top and sides.
- Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
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