one 9-inch cake For the cake:
9 T unsweetened cocoa powder
1½ C cake flour (not self-rising)
½ t salt
1 t baking soda
¼ t baking powder
4 oz (1 stick) unsalted butter, at room temperature
1½ C granulated sugar
2 large eggs, at room temperature
½ C strong coffee (or water)
½ C whole or low-fat milk
For the ganache frosting:
10 oz bittersweet or semisweet chocolate, coarsely chopped
½ C water (or cream)
¾ C (1½ sticks) unsalted butter
1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together
the butter and sugar about 5 minutes until smooth and creamy. Add the
eggs one at a time until fully incorporated. (If using a standing
electric mixer, stop the mixer as necessary to scrape down the sides to
be sure everything is getting mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients
into the butter mixture, the add the coffee and milk. Finally stir in
the other half of the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25
minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
7. To make the frosting, melt the chopped chocolate with
the water (or cream) in a heatproof bowl set over a pan of barely
simmering water, stirring occasionally until melted. Remove the bowl
from the pan of water.
8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.
To frost the cake:
Run a knife around the inside of each of the cakes which will help
release them from the pans. Tilt one cake out of the pan, remove the
parchment paper from the bottom and invert it back onto a cake plate.
Spread a good-sized layer of icing over the top. Top with the second
cake layer and spread the top and sides with the remaining icing as
decoratively as you want.
Storage: Cake is best the day it is made, although it's fine the next day. Store at room temperature under a cake dome. Just be sure to keep cake out of the sun in the meantime.
From David Lebovitz
