Ingredients

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
two 10- by 2-inch round cake pans

Preparation

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
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, 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:
Finely chop chocolate. In a 1 1/2- to 2-quart 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.

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. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

http://www.epicurious.com/recipes/food/views/101275
(*-*)

Good Luck…..

Mary Lee’s Pumpkin Spice Cake With Cream Cheese Frosting
The Washington Post, October 24, 2007
Course: Dessert
Summary:

With its moist layers of lightly spiced pumpkin cake studded with golden raisins, this dessert conjures autumn.

The finished cake can be made up to 2 days ahead and covered with a cake dome and refrigerated. Let it stand at room temperature for 2 to 3 hours before serving.

16 to 20 servings

Ingredients:
For the cake
2 cups flour, plus more for the pans
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup vegetable oil
4 extra-large eggs, at room temperature, lightly beaten
2 cups pumpkin puree (canned)
1/2 cup (scant) chopped walnuts (optional)
1/2 cup golden raisins

For the frosting
15 tablespoons (1 7/8 sticks) unsalted butter, just softened
2 1/3 cups low-fat cream cheese, just softened (do not use nonfat)
5 1/3 cups confectioners’ sugar, sifted, plus more as needed
1 tablespoon vanilla extract, or more to taste

Directions:
For the cake: Preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans, then line the bottoms with wax or parchment paper and flour the sides.

Sift together the flour, sugar, baking powder, baking soda, spices and salt on a sheet of wax paper; set aside.

In a measuring cup, melt the butter in the microwave on low, then add the oil.

In a large bowl, whisk together the eggs with the pumpkin puree until well combined. Gradually add the oil-butter mixture, whisking until light and fluffy. Gradually whisk in the dry ingredients in 3 or 4 additions, incorporating well after each addition. Add the nuts, if using, and the raisins. Divide the batter evenly among the pans, smoothing the tops and gently shaking the pans to level the batter. Bake for 23 to 25 minutes, until lightly browned and a tester inserted into the center of the layer comes out clean. Let the layers cool for 10 minutes in the pans before turning them out on wire racks to cool completely (for about 1 hour).

Meanwhile, make the frosting: In the bowl of a stand mixer on medium speed, combine the butter and cream cheese and beat for 1 to 2 minutes, until well blended. Reduce the speed to low and gradually add the confectioners’ sugar; beat for a minute or so until the mixture is smooth, scraping down the sides of the mixer as needed. Add the vanilla extract and beat just until incorporated. The frosting should be thick, lightened and creamy. Cover and refrigerate for 1 hour.

To assemble: Place the layers top (domed) side down; do not trim. Starting with the bottom cake layer, spread a generous dollop of frosting over it, then add a second cake layer and repeat with more frosting. Top with the third cake layer, then spread a very thin layer of frosting on the sides and top of cake, thus creating a crumb coat. Cover with a cake dome and refrigerate for at least 1 hour. Cover and refrigerate the remaining frosting.

When the crumb coat has chilled, frost the sides and top of the cake, reserving about 3/4 cup of the frosting. To that reserved frosting add sifted confectioners’ sugar as needed (about 1/3 cup total) to create a fairly thick mixture. Transfer to a piping bag or place in a resealable plastic food storage bag and snip off a corner of the bag. Pipe a decorative border of frosting around the base and top edge of the cake. Cover with a cake dome and refrigerate until ready to serve.

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