Double Chocolate Layer Cake Recipe

So, today I tried buddy’s cake recipe, but tweeked it to make it my own. I sifted all of my dry ingredients and added 1 extra egg yolk (for fat) and substituted vegetable oil for olive oil. These were better than the last recipe I tried, but next time I want to use buttermilk instead.
Next, I will try the following:
This is a blue ribbon recipe, one of our top-ranked of all time!
See more of Epi's best
Double Chocolate Layer Cake
Gourmet | March 1999
Engine Co. No. 28, Los Angeles CA • recipe
• reviews (1460)
• photo
• video
• my notes
• find out more user rating
91% would make it again user rating:
Double Chocolate Layer Cake 4 forks rate this recipe review this recipe at a glance main ingredients Chocolate type Kid-Friendly, Cake appears in this menu Kid's Birthday Bash cooks’ tools conversion chart technique videos enlarge image yield: Serves 12 to 14
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla... Ingredients
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 print a shopping list for this recipe 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