Makes: 8 large pieces
6 oz E. Guittard® Cocoa Rouge cocoa powder
24 fl oz water
1 lb and 12 oz all-purpose flour
1 Tbsp iodized salt
2½ Tbsp baking soda
2½ lbs sugar
24 fl oz buttermilk
18 fl oz vegetable oil
7 whole eggs
1 Tbsp and 1 ½ tsp pure vanilla extract
Chocolate Ganache Frosting (see recipe below)
Chocolate Whipped Cream (see recipe below)
- Bring water to boil, turn off heat, add cocoa powder and stir until thick.
- Set aside to cool.
- Mix the dry ingredients in a mixer with whip attachment on low-medium speed for 3 minutes.
- Mix all liquids at once, except the chocolate mixture, with the remaining dry ingredients for 2 minutes at medium speed. Scrape well.
- Add chocolate mixture and mix for about 1 minute on medium speed.
- Set the batter aside for 1 hour.
- Preheat oven to 325°F.
- Grease two 10” cake pans.
- Cut two circles, approximately 10” in diameter, out of parchment paper. Place them into the greased pans.
- Spray the parchment circles evenly with cooking spray.
- Pour half of the batter into each of the two pans.
- Bake for 1 hour. (Insert a toothpick into each cake after 1 hour; if the picks come out clean, the cakes are done.)
- Cool cakes on wire rack.
CHOCOLATE GANACHE FROSTING
Makes: 60 oz
4.8 oz E. Guittard® 61% Lever du Soleil semisweet chocolate wafers
28.8 oz powdered sugar
19.2 oz sour cream
19.2 oz butter, cubed
9.6 oz E. Guittard® Oban unsweetened chocolate wafers
- In a double boiler, melt chocolate at 110-112°F until there are no lumps. Slowly add butter.
- In a small mixer with a whip attachment, add all of the powdered sugar and sour cream at once. Whip on high speed until incorporated for about 2 minutes.
- Add the chocolate mixture to the sour cream mixture and whip until the color turns light brown (like the color of milk chocolate) for about 3-4 minutes.
- Refrigerate frosting for 20-30 minutes while cutting the layers of cake so it firms up. The temperature of the frosting should remain around 60°F while building the cakes.
2 chocolate cakes, each sliced into two layers ¾” thick (for four total layers), top and sides trimmed
60 oz Chocolate Ganache frosting
3 cups chocolate cake crumbs
- Take the cooled cakes out of the pans. Invert them on a cutting board, with the tops facing up.
- With a cake cutter, slice each cake into two layers, each ¾” thick. Be very gentle when handling, as the cakes are very moist.
- Trim all layers until they are the same size.
- Place all cake trimmings in a food processor and pulse until coarse. Place the cake crumbs on a sheet pan and put into an oven to dry out. Reserve for later.
- Evenly spread 12 oz of frosting across the top side of the bottom layer.
- Repeat the previous step with each of the remaining cake layers, stacking them as you go.
- Evenly spread 12 oz of frosting over the sides. Make sure frosting is smooth all over.
- Remove dried-out cake crumbs from oven and sprinkle over top and sides.
- Place entire cake in refrigerator.
CHOCOLATE WHIPPED CREAM
1 qt heavy cream
2 Tbsp E. Guittard® Cocoa Rouge cocoa powder
8 oz Swiss Chalet™ white chocolate mousse powder
- Whisk all ingredients in a mixing bowl.
- Transfer the mixture to a mixer with a whip attachment and whip until the cream has stiff peaks.
- Cut cake into 8 large pieces.