MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Matilda's Chocolate Cake
 Categories: Cakes, Desserts, Chocolate, Dairy
      Yield: 9 Servings

MMMMM----------------------------CAKE---------------------------------
  1 1/2 c  Boiling water
  2 1/2 ts Instant espresso powder
  4 1/2 oz Semi-sweet chocolate
  2 1/2 c  All-purpose flour
  2 3/4 c  Granulated sugar
  1 1/4 c  Unsweetened cocoa powder
  1 1/2 ts Baking soda
  1 1/2 ts Baking powder
  1 1/2 ts Salt
      3 lg Eggs
  1 1/2 c  Buttermilk
    3/4 c  Vegetable oil
      2 ts Vanilla

MMMMM--------------------------GANACHE-------------------------------
     14 oz Semi-sweet or bittersweet
           - chocolate; fine chopped
  1 1/4 c  Heavy cream

MMMMM------------------------BUTTERCREAM-----------------------------
    3/4 c  Unsalted butter
  1 1/2 c  Powdered sugar
      4 oz Milk chocolate
      1 ts Vanilla
        pn Salt

  CAKE: Set the oven @ 350+|F/175+|C.

  Line three 8" round cake pans with parchment paper and
  grease with butter or nonstick cooking spray; set aside.

  In a medium bowl, stir together the boiling water,
  espresso powder, and semi-sweet chocolate until
  chocolate has dissolved and mixture is smooth. Set aside
  to cool.

  In a large mixing bowl, whisk together the flour, cocoa
  powder, sugar, baking soda, baking powder, and salt
  until combined.

  In yet another bowl, whisk together the eggs,
  buttermilk, vegetable oil, and vanilla.

  Pour wet ingredients into the dry ingredients and stir
  until smooth.

  Add the cooled espresso-chocolate mixture, stirring
  until just combined.

  Divide batter evenly among the three pans.

  Bake in the oven for 31-33 minutes, or until a toothpick
  inserted in the center of the cake comes out with few
  crumbs attached.

  Remove from the oven and allow to cool completely.

  GANACHE: Place the chocolate in a medium bowl.

  Pour the heavy cream in a large glass measuring cup and
  heat in the microwave until it starts to boil.

  Pour over the chocolate, cover with plastic wrap, and
  let sit for 5 minutes.

  Stir ganache until smooth.

  Allow ganache to cool to desired thickness before
  frosting the cake. You can also refrigerate the ganache,
  stirring occasionally until it's thick enough.

  BUTTERCREAM: Place the milk chocolate in a small
  microwave-safe bowl and heat in the microwave until
  smooth and melted, about 1 minute.

  Stir, and allow to cool to almost room temperature.

  In a stand mixer fitted with the paddle attachment, beat
  the butter on medium speed until creamy.

  Add powdered sugar, vanilla, and salt, and continue
  beating, scraping down the sides of the bowl as
  necessary.

  Add the cooled chocolate and beat on high for about 2
  minutes, until the frosting is smooth and fluffy.

  ASSEMBLY: Place one cake layer on a cake stand or plate.

  Pour half of the buttercream on top and spread evenly
  with an offset spatula.

  Add the second cake layer, and spread the remaining
  buttercream evenly over that layer.

  Top with the third cake layer.

  Frost the top and sides with the chocolate ganache.

  RECIPE FROM: https://www.keyingredient.com

  Uncle Dirty Dave's Archives

MMMMM

... The art of living well: make good use of garlic.

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