Stacked chocolate and coffee cake

Stacked chocolate and coffee cake

INGREDIENTS
Chocolate cake:
1 cup softened butter
1 1/2 cups sugar
2 eggs
2 teaspoons of vanilla
2 cups flour
1 tablespoon of baking powder
3/4 teaspoons of salt
1/2 cup unsweetened cocoa powder
1 1/2 cups of milk
Coffee Buttercream:
2/3 cups softened butter
3 1/2 cups icing sugar
1/4 cup liquid espresso coffee, cooled
1 teaspoon of vanilla
ganache:
6 oz of semi-sweet chopped chocolate
1/2 cup of cream 35%
2 tablespoons butter cut into cubes
4 oz melted semi-sweet chocolate


PREPARATION
Preparation of cakes

1. In a large bowl, using an electric mixer, beat the butter with the sugar until the mixture is light. Stir in the eggs, one at a time, then the vanilla. In another bowl, using a whisk, mix flour, baking powder and salt. Sift the cocoa on this mixture. Using a wooden spoon, add the dry ingredients to the butter mixture, alternating with the milk. Divide batter into 2 buttered 8 "(20 cm) round cake pans lined with parchment paper. Smooth the dough.

2. Bake cakes in the centre of the oven preheated to 350ºF (180ºC) for 30 to 35 minutes or until centre stitching comes out clean. Put the mussels on a rack and let cool for 20 minutes. Unmold the cakes on the rack and remove the parchment paper. Cool completely.

Preparation of the buttercream


3. Meanwhile, in a large bowl, using an electric mixer (use clean whisks), beat butter until creamy. Add the icing sugar alternately with the coffee, then add the vanilla. Book.

4. Meanwhile, in a large bowl, using an electric mixer (use clean whisks), beat butter until creamy. Add the icing sugar alternately with the coffee, then add the vanilla. Book. 4 Using a long serrated knife, cut the cooled cakes in half horizontally. Arrange strips of parchment paper around a large serving plate. Place 1 slice of cake on the plate, cut side up. Spread about 3/4 t (180 mL) of the reserved buttercream on the cake slice. Cover with another slice of cake, cut side down, then spread 3/4 t (180 ml) buttercream. Repeat these steps with the other slices of cake and the rest of the buttercream (do not put buttercream on the top slice).

Preparation of the ganache

5. In a metal bowl on a pan of hot but not boiling water, heat the chopped chocolate, cream and butter, stirring until the chocolate is melted. Remove from heat and let cool for 5 minutes, so that the ganache thickens slightly. Pour the ganache over the layered cake, smoothing the top and side with a pastry spatula. Refrigerate for 20 minutes or until ganache is light but still bright. Carefully remove the strips of parchment paper under the cake on the plate. (The cake will keep overnight in the refrigerator.)

6. Meanwhile, on a baking sheet lined with parchment paper, spread the melted chocolate in a thin layer 1/16 "(1 mm) thick. Refrigerate for 10 minutes or until the chocolate has hardened. Let stand at room temperature for 30 seconds or until slightly softened, then with a sharp knife, cut chocolate into long ends. Refrigerate for 10 minutes or until it has hardened. Arrange the chocolate spikes on the layered cake.