Number Of Ingredients 19
Steps:
- Step 1 Make the cake Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
- Step 2 In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. Gradually whisk in the melted chocolate mixture until smooth.
- Step 3 In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well. At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
- Step 4 Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles. Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking. Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
- Step 5 Meanwhile, make the ganache In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth. Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
- Step 6 Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer. Top with another cake and one-fourth of the ganache. Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top. Top the cake with sugared cranberries, cut into wedges and serve.
- Chef's Notes: Toss fresh cranberries in simple syrup, drain and chill. Roll the cranberries in sugar and spread on a plate; chill for about 1 hour before serving.
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Kulwant Singh
[email protected]This cake is a keeper! It's going to be my go-to chocolate cake recipe from now on.
Yad Xettri
[email protected]I made this cake for my boyfriend's birthday and he loved it! He said it was the best cake he's ever had.
Shah Anamul
[email protected]This is the best chocolate cake I've ever had!
NOYAN GAMING
[email protected]I love this cake! It's so moist and flavorful.
gabriel sauceda
[email protected]This cake is a bit too sweet for my taste, but it's still good.
MaXceR
[email protected]The cake was easy to make and it tasted great. I'll definitely be making it again.
Rafaqat Khan
[email protected]This cake is so rich and decadent. It's definitely a special occasion cake.
tiffany winklaar
[email protected]I've made this cake several times and it's always a success. It's the perfect cake for any occasion.
Ben Aflec
[email protected]The cake was a little dry for my taste, but the frosting was amazing.
Shyam sing Nepali
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use ingredients I usually have on hand.
Bongiwe Dlamini
[email protected]Followed the recipe exactly and the cake turned out perfectly! The layers were moist and fluffy, and the frosting was creamy and delicious.
Mustapha Muazu
[email protected]This cake was a hit at my party! Everyone loved the rich chocolate flavor and the creamy sour cream filling. I'll definitely be making this again.