Great Chocolate Cake

We did away with our cable TV about two months ago, and the only single thing I miss (Other than HBO) is the cooking networks. Although many of the chefs on there share some of the same irritating qualities so many artists suffer from with their blatant self obsession, they had some darn good recipes and ideas. It did irritate me when they would casually eat $300 lunches like it's something we all do every day. And when the Top Chef folks would  plot one another's  murder to get to the top, then the supermodel hostess Padme would daintily and theatrically spit out just about everything and act like her life was simply not worth living if she was disappointed with a dish.  Actually, I don't miss cable at all now that I think about it.

I do  love exotic and experimental cuisine, and in my career and life I've made a habit of trying as many different foods as I possibly can, but I will always go back to the simple food philosophy that well-made classics are often some of the most well loved. I was craving simplicity this week (as well as chocolate) and what better way to satisfy both cravings than making a good ole' fashioned chocolate cake.

Great Chocolate Cake

•  -3/4 cups all-purpose flour
• -2 cups sugar
• -3/4 cups  cocoa powder
• -2 teaspoons baking soda
• -1 teaspoon baking powder
• -1 t. salt
• -1 cup buttermilk
• -1/2 cup vegetable oil
• -2 large eggs, at room temperature
• -1 teaspoon pure vanilla extract
• -1 cup freshly brewed hot coffee
• 
  

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch roundcake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubberspatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.(Adapted from Ina Gartner)

Chocolate Ganache Frosting

-2 cups dark chocolate chips, melted

-1/3 cup heavy cream 

-1 t. vanilla

Directions: Stir heavy cream and vanilla into melted chips until combined, then frost and stack cakes when cooled.

I fight with myself every time I make this cake about whether to use buttercream or ganache frosting, and as  you can see, ganache won this time. It usually does when I'm making the cake for myself....

This is an amazingly moist chocolate cake, and a go-to for Birthdays and anytime I need a great chocolate cake. This is best served with vanilla bean ice cream, in my professional opinion. Enjoy!!