Deluxe Chocolate Cake Butter Cake Pt 1

AGNATE FILLING
8 oz Semisweet or bittersweet
-chocolate, finely chopped
1 c Heavy cream

FROSTING AND CHOCOLATE GLAZE
1 c Heavy cream, whipped
10 oz Semisweet chocolate, finely
-chopped
1 c Heavy cream

CAKE: Adjust rack in lower third of oven and preheat oven to 350/F. Grease
and flour two 8 inch round cake pans, and insert parchment paper or waxed
paper to line the bottoms.

Sift the flour, baking soda, and salt onto a sheet of waxed paper and set
aside. Place the cocoa in a 1quart mixing bowl. Add the 1/2 cup lukewarm
water, and whisk to combine; set aside to cool. Pour the buttermilk, the
1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs
into a small bowl, and whisk together to combine the yolks and whites.

Place the butter in the bowl of a heavyduty mixer, preferably fitted with a
flat beater. Cream the butter on medium speed until the butter is smooth
and lighter in color, about 30 to 45 seconds. Reduce the speed to low and
add the sugars in a steady stream. When all the sugar is added, stop the
machine and scrape the mixture clinging to the side of the bowl into the
center. The mixture will appear sandy. Increase the speed to medium again,
and cream until the mixture is light in color, is fluffy in texture, and
appears as one mass, about 6 to 7 minutes. With the mixer still on medium
speed, pour in the eggs slowly at first. Continue to cream, scraping the
sides of the bowl at least once, until the mixture appears fluffy and
velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at
medium speed and mix just until incorporated.

Using a rubber spatula, stir in one fourth of the flour mixture. Then one
third of the buttermilk mixture, stirring to blend together. Repeat this
procedure, alternating dry and liquid. With each addition, scrape the sides
of the bowl, and continue mixing until smooth, never adding liquid if any
flour is visible.

Pour the batter into the pans and spread it level. Bake for 25 minutes, or
until the baked surface springs back slightly when touched lightly in the
center and the sides contract from the pan.

Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt
and rotate pans, gently tapping them on the counter to see if the cake
releases from the sides.

Yield: 2-8 inch layers

AGNATE FILLING:

Put the chocolate in a medium bowl. In a small saucepan, heat the heavy
cream just to the boil. Remove from heat. Pour over chocolate and whisk
until chocolate melts and mixture is smooth and shiny.

ASSEMBLING THE DESSERT

Split each layer of cake in half horizontally and place one layer, cut side
up, on a cardboard round. Spread with one third of the ganache filling.
Center a second layer on top of the first, and spread it with one third of
the ganache filling. Place another layer, cut side up, on top, and spread
with remaining filling and turn the last layer upside down, and center it
over the filling.