Mocha Brownie Cake - Adapted*
grease the paper again. Flour the greased pan and tap off the excess.
2. In a double broiler, melt the chocolates with the butter. Set aside.
3. Sift the flour, baking powder and salt in a small bowl. Set aside.
4. In your mixer bowl at high speed, beat the eggs, vanilla and sugar with
the whisk attachment until doubled in volume. This will take about 4
to 5 minutes. Reduce the speed to medium and whisk in the melted
chocolate. Mix for an additional 15 seconds and turn off the mixer.
5. Fold in the dry ingredients and using the mixer whisk, incorporate the
sour cream into the batter. Transfer the batter into the prepared pan
and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Let cool on a wire rack for 20 minutes.
6. Release the side of the pan and cool the cake in the fridge for one hour.
While the cake is cooling, make the ganache.
1 1/4 cup heavy cream
3 tbsp unsalted butter
3 tbsp sugar
12 oz semisweet chocolate
1/4 cup hot strong brewed coffee
1 tbsp brandy (optional)
To make ganache, heat the cream, butter and sugar in a small sauce pan until just barely boiling. Pour the hot cream and coffee over the chocolate and let it sit for about 30 seconds. With a hand whisk, stir the mixture until smooth. Add the brandy and mix well if using. Set aside.
To assemble, cut the cake into 3 layers using a serrated knife. Line the same spring form pan with a cardboard lined with either wax paper of aluminum foil. With the side of the pan on, take the bottom layer of the cake and lay on the pan. Drizzle with enough ganache and top with the second layer. Dirzzle with another layer of ganache and top with the last layer. At this point, return the cake into the fridge and let it set for at least 4 hours. Keep the remaining ganache coverd with cling flim until needed.
To finish the cake, release the side of the pan and lift the cake out using the cardboard liner as your guide. With the protective liner still under the cake, transfer to a cooling rack and frost with the remaining ganache. If the ganache has thickened, dip in hot water to soften it to a spreadable consistency. Transfer the cake to a serving platter and keep cold until ready to serve.
*Greenspan, Dorie, Baking with Julia, William Morrow and Company Inc., New York:1996.