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1
Preheat the oven to 325 degrees F.
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2
Butter and flour a 10-inch springform pan.
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3
Sift the flour, cocoa, baking soda, and salt 3 times, set aside.
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4
Cream the butter with the sugar until light and fluffy.
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5
Add the eggs 1 at a time beating well after each addition.
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6
Combine the buttermilk, coffee and vanilla extract.
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7
Mix in 1/3 of the dry ingredients, then half the wet ingredients.
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8
Repeat with the remaining dry and wet ingredients, finishing with dry.
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9
Pour the batter into the prepared cake pan.
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10
Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean.
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11
remove the cake from the pan after 15 minutes.
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Cool completely.
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13
Cut the cake into 2 layers.
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14
Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake.
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15
Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly.
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16
Refrigerate the cake until the chocolate in the ribbon has set.
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17
Carefully remove the acetate before serving.
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18
1 cup heavy cream
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1/2 pound milk chocolate, finely chopped
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20
In a medium pot over high heat bring the cream to a boil.
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21
Remove from the heat and stir in the chocolate.
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22
Stir rapidly until all the chocolate has melted and the mixture is a smooth even color.
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23
Cool to room temperature stirring occasionally.
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24
Cover and refrigerate overnight.
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25
Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
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26
* Cook's Note: Do not over whip as the ganache may split.
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27
5 ounces semisweet chocolate, melted
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28
Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.
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29
Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely.
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30
Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
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31
Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake.
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32
Work quickly; the chocolate should still be sticky when wrapped around on the cake.
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33
Refrigerate the cake until the chocolate in the ribbon has set.
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34
* Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work.
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35
Sold in rolls, it can be found in baking supply stores.
