Double Chocolate Layer Cake

I had a request from a friend to bake some cupcakes for her baby's christening, I had in mind the flavor and frosting I was going to make. But due to work and personal commitments I had left too late to buying the tip I needed to frost the cupcake with. So instead I adapted the recipe I was going to use into a whole cake and it was such a success I'm now on the top of the best baker in her circle of friends and frankly it did not take too much effort to make just a little creativity to make it look award winning.

For cake layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

For ganache frosting

• 1 pound fine-quality semisweet chocolate such as Callebaut

• 1 cup heavy cream

• 2 tablespoons sugar

• 2 tablespoons light corn syrup

• 1/2 stick (1/4 cup) unsalted butter

Special equipment 2x10- by 2-inch round cake pans

• Preheat oven to 180 deg celcius and grease pans. Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate. In a saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. 
• Remove pan from heat and add chocolate, whisking until chocolate is melted. 
• Cut butter into pieces and add to frosting, whisking until smooth.

Make cake layers:

• Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. 
• In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. 
• Add sugar mixture and beat on medium speed until just combined well. 
• Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, baking time varies between 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. 
• Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:

• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides. Then add any berries of your choice
• Cake keeps, covered and chilled, 3 days. 

This is the most moist rich chocolate cake recipe I've come across and it make everyone who had a slice of it go ooh and ahh. And it's amazing the effect it created with some berries decorated on the top and an artistic splash of chocolate ganache to finish it off.