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LAYERED CHOCOLATE CAKE WITH COFFEE CREAM AND GANACHE

INGREDIENTS

Cake
1 3/4 c all purpose flour
1 1/4 c + 2 T sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 c buttermilk
12 T butter, softened
3 large eggs
2 tsp vanilla extract
3/4 c strong coffee
3/4 c high quality cocoa powder*
1/4 c coffee rum

Coffee Cream
1 1/2  T instant coffee
3/4 c heavy whipping cream
9T powdered sugar
12 oz mascarpone cheese

Ganache
3.5 oz milk chocolate
5 T heavy whipping cream

DIRECTIONS

Cake
Preheat oven to 350F. Mix flour, sugar, baking soda, baking powder, and salt together in a large bowl.
In a small saucepan, combine coffee and cocoa powder and heat until cocoa powder is well incorporated.
In a separate bowl, combine buttermilk, butter, eggs, and vanilla. Add in coffee/cocoa mixture and coffee rum. Gradually add mixture to the flour mixture. With an electric mixer, whisk until combined.
Grease and flour two 8″ round pans. Pour batter evenly into each pan and bake at 350F for 35 minutes or until toothpick inserted into the center comes out clean.

Coffee Cream
Combine instant coffee granules, heavy whipping cream, powdered sugar and mascarpone cheese in a large bowl and whip on high until stiff peaks form. Refrigerate until ready to use.

Ganache
In a small saucepan or double broiler, carefully melt milk chocolate with whipping cream. Cool slightly.

Assembling the layered cake…
Place 1/3 of cream on the top of the first layer of cake. Top with second layer and spread the remaining 2/3 cream over the top and sides. Drizzle ganache over the top and sides of the cake. Refrigerate for 3 hours and then serve.

*Cake loosely adapted from this recipe
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