Chocolate Sour Cream Cake With Ganache Frosting
Submitted by ncgnet on March 24, 2011 at 4:56 pm

DESCRIPTION
SUSAN LOGOZZO’S FAMOUS CHOCOLATE CAKE
Boston Globe Sunday Magazine, May 1992
[my comments in brackets]

SUMMARY
Yield 12 Source Boston Globe Sunday Magazine, May 1992 File under cake, chocolate

INGREDIENTS
1 3/4 cups flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 eggs
2 cups sugar

1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup cold, liquid espresso (made from instant coffee)

INSTRUCTIONS
Set the oven at 350 degrees. Grease a 9-by-3-inch round cake pan with melted shortening or butter. Line the bottom with a round of parchment paper cut to fit it exactly, then grease the paper.

Sift together the flour, cocoa, salt, baking soda and baking powder. Set these dry ingredients aside.

In the bowl of an electric mixer, beat the eggs until they are frothy. Gradually add the sugar and beat at medium speed for about 3 minutes or until the eggs are light and fluffy.

Add the oil, buttermilk [or sour cream], and vanilla, and beat just to mix them in.

With the mixer set at its lowest speed, beat the dry ingredients into the batter alternately with the coffee, beginning and ending with flour. The batter will be thin.

Pour the batter into the prepared pan and transfer it to the hot oven. Bake the cake for 45 to 50 minutes or until a skewer comes out clean.

Remove the cake from the oven and transfer it to a wire rack. Let it rest for 20 minutes.

Cut a round of cardboard 8 inches in diameter (it shouldn’t show beneath the cake.). Turn the cake out onto the cardboard and let the cake cool completely.

GANACHE FROSTING

8 ounces heavy cream
12 ounces semisweet chocolate, finely chopped
2 tablespoons light corn syrup

In a heavy saucepan, bring the cream just to a boil. Remove it from the heat and add the chocolate and corn syrup.

Let the mixture sit for 5 minutes, stirring gently once or twice until the chocolate melts and blends with the cream. Do not stir forcefully or you’ll create air bubbles in the frosting.

The mixture should be of a pourable consistency; let it sit a few minutes longer if it seems too thing. If it seems too thick to pour at any point, add another spoonful of heavy cream. Set a rimmed baking sheet under the cooling rack holding the cake.

Pour half the frosting over the cake.

Using a palette knife, gently push the frosting over the edge of the cake (do this only once), allowing the topping to drip down the sides. Smooth the sides with the knife.

Let the cake sit for 15 minutes. Scrape any frosting from the overflow back into the remaining frosting in the saucepan. If the mixture has hardened, warm it slightly by placing it over very low heat for a few seconds.

Pour the remaining ganache over the cake. Spread it with the palette knife. Let the cake sit for 30 to 45 minutes before decorating.