2 (4 oz) bittersweet chocolate baking bars, chopped
½ c butter, softened
1 2/3 c granulated sugar
1/3 c firmly packed light brown sugar
3 large eggs
2 c all-purpose flour
1 t baking soda
1/2 t salt
1 (8 oz) container sour cream
1 t vanilla extract
1 c hot brewed with 1 heaping T instant expresso
Preheat oven to 350°. Grease and flour 2 (9”) round pans. Line bottoms of pans with parchment paper. Lightly grease parchment paper.
Melt chocolate in a microwave-safe bowl at HIGH 1 1/2 minutes or until smooth, stirring at 30 second intervals.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until well blended (about 3 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Mixture will be thick.)
Stir vanilla into hot coffee. Gradually add coffee mixture to batter in a slow, steady stream, beating at low speed just until blended. Pour batter into prepared pans.
Bake at 350° for 38 to 42 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and let cool completely (about 1 hour).
Spread Whipped Ganache Filling between layers, spreading to edges of cake and leveling with an offset spatula. Gently press top cake layer down, pressing out a small amount of Ganache Filling from between layers, and spread filling around sides of cake, filling in any gaps between layers. Spread Seven-Minute Frosting over top and sides of cake. Swirl frosting using back of a spoon, if desired.
1 (12oz) package semisweet chocolate morsels
1 ½ c whipping cream
1 T orange liqueur
Microwave chocolate morsels and whipping cream in a 3-qt. microwave-safe glass bowl at HIGH 2 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in liqueur until smooth. Cover and chill 2 hours or until mixture is thickened.
Beat ganache at medium speed with an electric mixer 20 to 30 seconds or until soft peaks form and ganache lightens in color. (Do not overmix.) Use immediately.
2 egg whites
1 ¼ c sugar
1 T corn syrup
1 t orange liqueur
Pour water to depth of 1 ½” into a 2- to 2 ½ qt saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer.
Combine egg whites, sugar, corn syrup, orange liqueur, and 1/4 c water in a 2 ½ qt glass bowl; beat at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately.
Time: 7 hours Serves: 16
One word: AWESOME!