60 g vegetable oil
120 g all-purpose flour
45 g Unsweetened Cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
200 g sugar (i prefer to use half white and half brown sugar)
1 large egg
1 egg yolk
120 g Buttermilk (I used the juice of half a lemon plus whole milk, mixed and relaxed for 10 minutes)
120 g Boiling water (Coffee works great too)
1/2 tsp vanilla
1/2 tsp salt
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 cake pans of 12 cm or 5 inches diameter.
3. Whisk buttermilk, vegetable oil, eggs, egg yolk and vanilla until smooth. Set aside.
4. Sift dry ingredients (flour, sugar, cocoa, baking powder and baking soda). Stir in salt.
5. Pour buttermilk-eggs mixture over dry ingredients using a hand mixer or blender, starting from low speed and increasing slowly. Add hot boiling water and beat 1 or 2 minutes maximum or until you see no lumps. You can do this manually too using a whisk.
6. Pour mix evenly among two cake pans and take them to the oven for about 25-35 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in their pans on a wire rack for 15 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool and freeze 30 minutes at least.
400 g Dark or Bittersweet Chocolate Best Quality coarsely chopped
350 g Cream / 35% minimum fat
20 g Unsalted Butter
1 tp Vanilla
1. In a small saucepan mix Cream and butter. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
2. Pour hot mixture over over crushed chocolate. Let rest about 1 minute moving the bowl with your hands.
3. Start mixing gently with a spoon until chocolate melts completely. Add vanilla and mix gently.
4. Let the Ganache rest about 1 hour or until it gets a spreadable consistency.
(Optional. Simple syrup will make a moist cake)
100g White sugar
100g Cold water
1. In a small saucepan mix both ingredients. Bring pan over medium heat stirring until sugar dissolves completely. This may take up to 2 or 3 minutes.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife or cake leveler (Frozen cakes work better here). Even out both cakes in three equal tiny layers so you get 6 evenly layers.
2. Brush hot syrup over all the cake layers.
3. Place the first layer on a cake board. Brush hot syrup over the cake and pipe ganache over the first layer using a large round tip. Repeat the process.
4. Freeze 30 minutes.
5. Melt some of the leftover ganache, let cool and drip over the cake.
6. Once the drip is cool, pipe more ganache on top.
7. Use fresh flowers for garnish.
Tip: Use some black food coloring on the melted ganache for a darker color.