Chocolate Coffee Cake with Dark Chocolate Ganache

Name: Chocolate Coffee Cake with Dark Chocolate Ganache
Yield: Yield: one 8-inch, 3-layer Cake
Cuisine: United States
Ingredients: 1 teaspoon pure vanilla extract; 3 tablespoons coffee extract; ¾ cup (1½ sticks) unsalted butter, softened and cut into ½-inch pieces; 1 tablespoon light corn syrup; 8 ounces good-quality (60 to 72%) dark chocolate, coarsely chopped; 10 to 12 chocolate-covered espresso beans; 1 tablespoon pure vanilla extract; ⅓ cup all-purpose flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 2⅔ cups all-purpose flour; ⅔ cup sour cream; ¾ cup dark unsweetened cocoa powder (like Valrhona); 1½ cups granulated sugar; 1 cup firmly packed dark brown sugar; 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces; ½ cup vegetable shortening; 3 large eggs, at room temperature; ⅓ cup heavy cream; 1½ cups whole milk; ¾ cup (1½ sticks) unsalted butter, cut into 1-inch cubes, softened; ½ teaspoon salt

Preparation info

Yield:
one
8 inch , 3-layer Cake

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

The chocolate coffee cake is pure ego. It is a basic Baked creation that does not readily fit into any regional or historical category. It is a perennial customer favorite, and the recipe is requested often enough to demand inclusion in this book. The chocolate cake is dark, moist, and inviting, while the coffee buttercream filling and frosting is a bit adult without leaving an extreme coffee aftertaste. The entire three-layer affair is dressed in a thick, drippy, sexy chocolate ganache and