كيكة الشوكولاته Chocolate Layer cake

Описание: Chocolate Cake
Ingredients of the chocolate sponge cake:
1 cup all-purpose flour
1 1/3 cup granulated sugar
½ cup +2 ½ tablespoons unsweetened cocoa powder
1 ¼ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon Salt
1/2 cup +2 ½ tablespoon buttermilk
1/2 cup +2 ½ tablespoon hot brewed American coffee
1 teaspoon vanilla extract
6 tablespoons butter, melted
2 large eggs
Directions:
Preheat oven to 350 degrees F. Grease two 8-inch round cake pans. Line bottoms of pans with baking paper. Grease paper; dust with cocoa, shaking out excess.
In the bowl of your mixer, sift flour, sugar, baking soda, baking powder, salt, and cocoa powder; on low speed, mix just to combine. Add butter, buttermilk, eggs, hot coffee and vanilla, mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Mix until batter is smooth. Spoon the batter into the prepared pans. Bake for 20 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
To make the ganache frosting:
Chop ½ pound of semi-sweet chocolate and ½ pound of unsweetened chocolate and place in a heat proof bowl. Boil 2 cups of whipping cream with 2 tablespoons of honey and ¼ teaspoon of salt...Pour the boiling cream over the chocolate and let stand for 5 minutes. Stir with a spatula until the mixture is smooth .Add 1+ ½ teaspoon of vanilla extract and let the ganache cool at room temperature until it reaches a spreadable consistency.You can speed up this process by refrigerating the ganach (covered with cling film) and stirring every 15 minutes.
Fill the cake layers with about one third of the frosting. Crumb coat the cake and chill for 30 minutes. Reheat the ganach in the microwave and pour over the chilled cake .Serve when the ganach is set.