Triple Chocolate Cake

INGREDIENTS

Cake batter

6 oz (180g) chopped bittersweet chocolate coarsely

1/2 cup (125 mL) unsalted butter

1 cup (250 ml) of boiling water

3 eggs

1 1/2 cups (375 mL) sugar

1 c. tsp (5 mL) vanilla

1/2 cup (125 ml) sour cream

1/2 tsp. to (2 mL) of sodium bicarbonate

2 t (500 ml) of flour

1/2 cup (125 mL) unsweetened cocoa powder

2 c. tsp (10 mL) baking powder

1/4 tsp. tsp (1 mL) salt

Chocolate Buttercream

1/3 cup (80 mL) unsalted butter, softened

1 3/4 cup (430 mL) icing sugar

2 c. tsp (10 mL) unsweetened cocoa powder

1 c. to tab (15 ml) hot water

1 oz (30 g) chopped bittersweet chocolate, melted and cooled slightly

ganache

10 oz (300 g) chopped bittersweet chocolate

3/4 cup (180 ml) of 35% cream

3 c. to tab (45 mL) corn syrup

3 c. to tab (45 mL) unsalted butter

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PREPARATION

Preparing the cake batter

1. Grease the cake pans 9-inch (23 cm) in diameter and line the bottom with parchment paper. Butter the paper and dust with flour. Book. Place chocolate and butter in a bowl in the microwave. Heat in microwave moderately low intensity (50%) of 1 to 2 minutes or until butter is melted. Using a wooden spoon, stir until mixture is smooth. Pour boiling water and mix well.

2. In a large bowl, using an electric mixer, beat eggs and sugar until the mixture is inflated. Stir in vanilla and melted chocolate preparation. In a small bowl, mix sour cream and baking soda and set aside. In another bowl, sift together flour, cocoa, baking powder and salt. Add the dry ingredients to the egg mixture alternately with sour cream preparation. Spread the batter into the molds reserved cakes.

3. Bake in center of preheated oven at 350 ° F (180 ° C) for 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Place the molds on racks and let cool for 10 minutes. Invert cakes on the racks, carefully remove the parchment paper and cool completely. (You can prepare the cakes in advance and wrap individually in plastic wrap. They will keep overnight at room temperature or up to 2 weeks in the freezer, wrapped in a durable aluminum foil.)

Preparation of the buttercream

4. In a bowl, using electric mixer (using clean beaters), mix all ingredients until the mixture is smooth and creamy. Book.

Preparation of the ganache

5. Put the chocolate in a bowl of heat proof. In a heavy saucepan, combine the cream and corn syrup. Heat over medium heat until bubbles begin to form on the wall. Pour the cream mixture over the chocolate, add butter and let stand for 3 minutes. Using a wooden spoon, stir until mixture is smooth. Ganache cool for about 15 minutes or until slightly thickened.

Assembling the cake

6. Remove the cooled cake in a serving plate. Using a spatula, cover evenly with the reserved cream butter. Place remaining cake upside down on the butter cream. Evenly spread the ganache over the top and the edge of the layer cake. (You can prepare the cake in advance and cover it. It will keep up to 2 days in the refrigerator. Let it come to room temperature before serving.)

NUTRITIONAL VALUES

Calories: 510 / serving;

Protein: 5g / serving;

Fat: 27 g (16 g sat.) / Portion;

Cholesterol: 90 mg / portion;

Carbohydrates: 68 g / portion;

Fiber: 3 g / serving;

Sodium: 150 mg / serving.

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