Chocolate Cake

INGREDIENTS

Cake layers

• 3 ounces fine-quality sweet chocolate

• 1 1/2 cups hot brewed coffee

• 3 cups sugar

• 2 1/2 cups all-purpose flour

• 1 1/2 cups unsweetened cocoa powder

• 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

DIRECTIONS

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.
• 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.

Puree Peach

Bahan:

• 170 gr butter, 
  
• 30 gr cheese cream
  
• 2 egg
  
• 3/4 cup gula pasir (white sugar)
  
• 2 tea spoon lemon juice
  
• 1/2 cup Milk
  
• 1 cup Can Peach 
  
• 1 cup green grape:
  
• 2 cup tepung terigu
  
• 1 1/2 sendok teh baking powder 
  
• 1/2 sendok makan soda kue 
  
• 1/4 Tea spoon salt
  

Cara Membuat:

• Masukkan  butter dan cream cheese ke dalam wadah dan tekan dengan sendok kayu hingga hancur. Lumatkan hingga halus.
• Masukkan gula pasir dan lemon juice. Kocok rata. Tambahkan telur, kocok hingga berbuih.
• Ayak bersama bahan-bahan kering, lalu bersama dengan milk dimasukkan ke adonan butter, sedikit demi sedikit secara bergantian.
• Aduk rata dengan sendok kayu setiap kali menambahkan bahan-bahan kering dan susu.
• Masukkan green grapes dan potongan puree peach yang berbentuk bulan sabit ke dalam mangkuk sedang. 
• Panggang di oven yang sudah dipanaskan sebelumnya hingga 180oC/350’F selama 30 menit atau hingga permukaan menjadi cokelat keemasan. Dinginkan di alas kawat.
• Tusuk bagian tengah cake dengan pisau/pemotong daging. Cake sudah matang apabila pisau/pemotong daging yang dikeluarkan bersih.