Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
Melt chocolates in a small saucepan over low heat, stirring until smooth.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.
Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
This cake is fantastic. I made it for my daughter's wedding and my brother tasted it and had me make it for his. I quadrupled the recipe and did two tiers. After the wedding there was a four-inch square left that my brother took home with him. He said everyone raved over the groom's cake. Now I get requests for it for birthdays and anniversaries. It takes time and is involved but so very worth it.
This cake is beyond amazing! This cake is full of texture and is very moist. The mousse filling is light and creamy and the ganache is absolutely delicious. Wonderful pairing of textures and taste. I have made this so many times. It is always a huge hit! Making it for a dinner party tonight. Can't wait to indulge once again.
I prepared this cake last week. I must admit it is the most liked and appreciated cake I have ever made. I loved the filling. Next time I might just double the recipe for filling to use it as frosting as well. I did cut down on coffee (didn't use coffee liquor). Cake almost looked like the picture. Any advice on how I can add my own picture?
I just spent all morning making this cake. By far, the most involved dessert I have ever made. But, it looks so yummy...just like the photo. I will be trying it tonight when our guests arrive. Yum! The ganache tastes very bitter. I hope that I made it right. I spread it very thin, so I hope it doesn't over-power the cake.
My son requested a chocolate cake for his 21st birthday so I made this one. Unfortunately I was in a rush and I made at least one mistake...used whipping cream for the buttercream instead of half & half but it was delicious. Also got confused by the cake recipe....is it supposed to be 4 oz. for each chocolate type? Or 1/2 of a 4oz. chocolate bar for each type? I only used 2 oz. of each and it turned out great.
I loved this cake. Didn't have 8 inch pans, so used three thin 9 inch pans instead (the ol' tinned steel Bake-king ones with the arm that slides around underneath to loosen the cakes so there was no fussing with parchment paper, etc.) and reduced bake time to 18 min, and checked, prob went to 20. Also, for the buttercream, did 2/3 cup whipping cream to 1/3 cup freshly brewed espresso instead of coffee power, which I didn't have. Chilled both filling and ganache in fridge, and both worked well. Will make again.
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