-
1
In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate.
-
2
Set aside to cool.
-
3
Preheat the oven to 350F.
-
4
Grease and flour three 8-inch cake pans.
-
5
In a large bowl, sift the flour with the baking soda and salt; set aside.
-
6
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs, and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.
-
7
Reduce the speed to low and beat in the chocolate.
-
8
Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour.
-
9
Beat in the water until smooth.
-
10
Pour into the prepared pans.
-
11
Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
-
12
Let the cake layers cool in the pans on wire racks for 5 minutes.
-
13
Run a thin knife around the outside and turn out onto racks.
-
14
Peel off the paper.
-
15
Flip them over to completely cool right-side up on the racks.
-
16
If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
-
17
Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate.
-
18
Set aside to cool.
-
19
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water.
-
20
Beat on medium speed until smooth.
-
21
Add the egg, butter, and vanilla.
-
22
Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon, 2 to 3 minutes.
-
23
When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer.
-
24
Fill and frost the cake, using a crumb coat (page 202) if you have time.
-
25
Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.
-
26
If the percentages you sometimes see on bars of chocolate seem baffling, just know this: They refer to the percentage of cocoa solids and cocoa butter in the chocolate.
-
27
This varies from brand to brand, but generally semisweet chocolate is about 50 percent cocoa, and bittersweet is 60 to 70 percent cocoa.
-
28
Always use a good-quality chocolate in chocolate dessertsit will usually determine how good your end result is!
