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Engine Co. No. 28's double-chocolate layer cake

Time 1 hour 30 minutes
Yields Serves 12 to 14
Engine Co. No. 28’s double-chocolate layer cake
(Ricardo DeAratanha / Los Angeles Times)

Chocolate ganache icing

1

Place the cream, sugar and corn syrup in a heavy bottomed, non-reactive saucepan and slowly bring to a boil. Remove from the heat and whisk in the chopped chocolate until it is completely melted and smooth. Whisk in the butter, one piece at a time, and pour into a bowl to cool completely. (At this point, the ganache may be kept covered and refrigerated 3 days.)

2

If refrigerated, allow the icing to return to room temperature and stir until smooth before icing the cake.

Cake

1

Heat the oven to 350 degrees. Butter 2 (10-inch) round cake pans and line with parchment paper.

2

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and set aside.

3

Place the chopped chocolate in a bowl and pour the hot coffee over. Stir until the chocolate has melted. Set aside.

4

Beat the eggs in a mixer at medium speed until light and fluffy, about 2 minutes. Add the oil, vanilla, buttermilk and the coffee-chocolate mixture and mix slowly until combined well.

5

Add the dry ingredients and mix on slow speed until combined. Increase the speed to medium and mix for 2 more minutes.

6

Pour the batter into the prepared cake pans. Bake until cake tester inserted in center of cake comes out clean, approximately 45 minutes.

7

Allow to cool completely, then run a knife around the edge of the pans and turn the layers onto a cake plate.

8

Fill and ice the cake with the chocolate ganache icing.


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