The key to thislayer cake’s lusciously messy look?
double-check there is enough space in your freezer before you assemble the cake.
This recipe comes in handy for birthdays, holidays, and the odd Wednesday pick-me-up.
Credit:Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox
container sour cream
1cupstrong brewed coffee, hot
1tablespoon(12 oz.)
baking chocolate bars), chopped
6ouncesbittersweet baking chocolate (from 2 [4-oz.]
Preheat oven to 350F.
Stir melted chocolate until completely smooth.
Add eggs, 1 at a time, beating until just combined after each addition.
Add melted chocolate, beating until just combined.
Sift together flour, baking soda, salt, and cinnamon in a bowl.
Gradually add coffee, beating on low speed until just blended.
Pour batter evenly into prepared cake pans.
Cool in pans on wire racks 10 minutes.
Remove cake layers from pans; transfer to wire racks to cool completely, about 1 hour.
Bring to a boil over medium-high.
Stir in chilled butter until mixture is smooth.
Transfer caramel to a small bowl to cool completely, about 1 hour.
Stir in vanilla and salt.
Gradually add 2 cups of the powdered sugar, beating on low speed until smooth, 2 minutes.
Add cooled caramel; beat on medium speed until combined, 2 minutes.
Gradually add remaining 2 cups powdered sugar, beating on low speed until combined.
Microwave until melted, 3 to 3 12 minutes, stopping to stir every 30 seconds.
Freeze until just set, about 5 minutes.
Dollop with half of buttercream; spread gently to edges of cake layer.
Top with remaining cake layer; repeat process with remaining ganache and buttercream.
Garnish with shaved chocolate.
