+Note
The cake will keep well for three days at room temperature, under a bell.
* Ingredients :
+cake
°300g (2 cups) unbleached all-purpose flour
°5 ml (1 teaspoon) baking soda
°5 ml (1 teaspoon) baking powder
°½ teaspoon (2.5 ml) salt
°2 eggs
°420 g (2 cups) sugar
°250 ml (1 cup) buttermilk
°1/2 cup (125 ml) canola oil
°10 ml (2 teaspoons) vanilla extract
°75 g (3/4 cup) cocoa
°3/4 cup (180 ml) lukewarm strong coffee
ganache
°450g (16 oz) chopped dark chocolate
°430 ml (1 3/4 cup) cream 350 ml (2 tablespoons) pure corn syrup
*Preparation :
Place the grill in the middle of the oven. Heat oven 180°C (350°F). Grease the sides with butter and line two 20 cm (8 in) pans with parchment paper.
In bowl, mixing flour, baking soda, baking powder, & salt..
In another bowl, combine eggs, sugar, buttermilk, oil and vanilla with an electric mixer. .
In a small bowl, mix cocoa and coffee with paddle attachment. Add to egg mixture. Stir in the dry ingredients and mix until the dough is done. Divide the dough into moulds.
Baking about 45 to 50 min Allow to cool totally on wire rack..
+ganache
Put the chocolate in a bowl.
In a small saucepan, bring cream and corn syrup to a boil. Pour over the chocolate. Leave it for two minutes before stirring.
Mix with a paddle attachment until the ganache becomes smooth and soft. Refrigerate for an hour or until firm and useful, stirring four or five times.
holographic
Cut and remove the crown of the cakes to make them flat. Cut the cake in half horizontally to make four slices. Spread the ganache on the cake slices and spread it well over the entire surface with a spatula. Put the four layers on a serving plate.
Enjoy !
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