Dark Silk Chocolate Cake

It's important to measure in grams!

• 240 grams all purpose flour
• 400 grams granulated sugar
• 100 grams black cocoa powder
• 25 grams dutch-processed cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 large room temperature eggs
• 240 ml buttermilk
• 240 ml of hot liquid espresso or very strong coffee [note add instand expresso to very hot water]
• 120 ml vegetable oil
• 120 ml sour cream
• 1 tsp pure vanilla

1.  preheat the oven to 350°F. 
2. thoroughly grease four 9-inch round cake pans and line them with parchment paper (if you only have two pans, do it in batches)
3. sift together flour, both cocoa powders, baking soda, baking powder, and salt into a large mixing bowl- sift very well (twice if need be)
4. In a separate bowl, whisk together all of these setting at room temperature eggs, buttermilk, vegetable oil, sour cream, and vanilla until completely smooth
5. Pour the wet mixture into the dry ingredients and mix by hand until just combined
6. slowly stir in the hot espresso [batter will be very dark and thin]
7. divide the batter evenly among your prepared pans, using about 400g per pan [note: measure the batter out on a scale]
8. bake for 18-22 minutes until a toothpick inserted in the center comes out with just a few moist crumbs [avoid over baking]
9. allow the layers to cool in their pans for 10 minutes
10. carefully turn them out onto wire racks to cool completely before assembling your Dark Silk Chocolate Cake

the Dark Silk Ganache

• 600 grams of 70-75% high quality chocolate like Ghirardelli finely chopped
• 500 ml heavy cream
• 3 tbsp unsalted butter
• 1 tsp vanilla
• 2 tbsp light corn syrup

1. heat heavy cream until just simmering but not boiling
2. pour it over the finely chopped dark chocolate in a large heatproof bowl
3. let it sit undisturbed for 4 minutes, then stir slowly from the center outward until completely smooth
4. add butter, corn syrup, and vanilla to the chocolate mixture
5. stir until silky and glossy 
6. cool at room temperature, stirring occasionally, until it reaches a spreadable consistency, about 45 minutes to 1 hour.
7. once thickened, transfer 1 cup of ganache to a separate bowl for the exterior coating
8. keep this at room temperature while you assemble the cake layers

Assembling the Cake

1. place your first layer on a wire rack set over a baking sheet
2. spread a thin, even layer of ganache filling across the top
3. stack the second layer, press gently, and repeat with all four layers
4. refrigerate the assembled Dark Silk Chocolate Cake for 30 minutes
5. gently warm the reserved pouring ganache until it flows slowly from a spoon
6. pour it over the top of your chilled cake, allowing it to flow naturally down the sides in smooth ribbons.
7. refrigerate for 1 hour until the ganache coating becomes fully set and develops that signature glossy finish
8. transfer to your serving plate using two large spatulas