elizabeth's extreme chocolate lover's cake

Ingredients

• Servings: 1
• cake:
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 (1 ounce) squares unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 2 1/2 cups dark brown sugar
• 3 eggs
• 1 1/2 tablespoons vanilla extract
• 1 cup sour cream
• 1 cup water
• frosting:
• 6 (1 ounce) squares unsweetened chocolate, chopped
• 1/4 cup unsalted butter
• 1 egg yolk
• 4 cups confectioners' sugar
• 2 tablespoons vanilla extract
• 2 tablespoons heavy cream
• 1 (8 ounce) package cream cheese, softened
• ganache:
• 2 cups bittersweet chocolate chips
• 1 cup heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (9 inch) pans. sift together the flour, baking soda and salt. set aside. in the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, cream together the butter and brown sugar until light and fluffy. beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. stir in the melted chocolate. beat in the flour mixture alternately with the sour cream. stir in boiling water (batter will be thin). pour batter into prepared pans.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• make the chocolate buttercream frosting: in the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm. in a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. beat in the softened cream cheese.
• make the ganache: in a large saucepan, combine chocolate chips and 1 cup heavy cream. heat, stirring constantly, until chocolate is melted and smooth. remove from heat and set aside.
• assemble the cake: when cake is completely cooled, cover the bottom cake layer with as much ganache as desired. refrigerate for 5 minutes, or until ganache has set. spread frosting over the ganache. cover with top layer of cake. frost top and sides with buttercream, and garnish with more ganache.