CHOCOLATE GANACHE CAKE - Sally Slavin

GANACHE

1. put chocolate in large heat proof bowl

2. in med saucepan, bring cream just to a boil over low heat

3. pour cream over the chocolate, cover & let stand 5 minutes

4. whisk ganache gently until silky & smooth

5. transfer 1½ cups to a med bowl & place over ice & whisk gently until thick & spreadable, this will be used for the FILLING

6. rest of ganache will be the GLAZE

CAKE:

1. preheat oven to 275°

2. grease 2 - 8" round cake pans with shortening & line bottoms with wax paper & grease the paper & dust with flour, tapping out the excess

3. in bowl, whisk flour, baking soda & salt

4. in large bowl, combine butter, chocolate, hot coffee & orange liquer & stir occasionally until chocolate & butter melt & stir in the sugar & dissolve cool mix completely

5. into large bowl with chocolate, add the flour mix in two batches, whisking between additions.

6. whisk in eggs & vanilla

7. divide batter evenly between 2 prepared pans & bake in middle of over for 1¼ hrs (toothpick comes out clean)

8. allow to cool completely on a rack & refrigerate at least 6 hours or overnight in the pans

9. to unmold, set pans, one at a time, over a burner on low heat for 10 seconds & run a blunt knife around edges to loosen & invert onto a rack & remove wax paper.

10. split each cake horizontally to make 4 layers

11. place one cake layer on cardboard round (that is on a wire rack) & spread with ½ cup of the ganache FILLING & repeat with remaining layers & ganache, ending with a plain cake layer.

12. pour remaining ganache GLAZE over the cake, spreading it around the top & sides with a metal spatula.

13. let it drip 2-3 min & using 2 spatulas, transfer cake to a plate

14. refrigerate briefly to set the glaze