Double-layer chocolate cake

Adapted from Gourmet maz

For cake layers
* 3 ounces fine-quality semisweet chocolate such as Callebaut
* 1 1/2 cups hot brewed coffee
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process)
* 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla

For ganache frosting
* 1 pound fine-quality semisweet chocolate such as Callebaut
* 1 cup heavy cream
* 2 tablespoons sugar
* 2 tablespoons light corn syrup
* 1/2 stick (1/4 cup) unsalted butter

Special equipment

* two 10- by 2-inch round cake pans [This makes a LOT of batter.  Don't use smaller pans, or they will overflow like crazy]

Preparation

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.  [If you make 1/3 batch in the 8x8 pan, bake ~ 40 minutes.]

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Carrot cake

As a child she thought about the idea of eating a carrot cake a bit strange, but once I got over the initial fear, I found carrot cake is one of my favorite desserts.

Here is the exact recipe. Hope you like!

Delicious carrot cake recipe mother

Ingredients:

(PIE)

2.0 cups sugar

1.5 cup vegetable oil

2.5 cups self-rising flour

3.0 cups grated carrots

4 eggs

1 teaspoon vanilla ½ teaspoon

1 teaspoon baking powder teaspoon

2 teaspoons cinnamon

(Ice)

Philadelphia cream cheese 8 oz original strength

1 stick margarine

1 box powdered sugar

1 teaspoon vanilla ½ teaspoon

1 cup Peace

Instructions:

Add sugar and vegetable oil in a large bowl. Add eggs and vanilla, flour and cinnamon self-growth. With Kitchen Aid or other device to the mix, baking powder and add the carrots and mix until a soft dough. Pour into cake pans Round 3 (actually three layers). Bake at 350 degrees for 30 minutes. Once done, place on rack to cool.

To make frosting, combine cream cheese, margarine, powdered sugar and vanilla and mix online. Stir in chips and Peace. Apply the frosting between layers and on top and sides of cake when the layers have cooled.

Finally, you can enjoy one of the most delicious cakes ever made!