Chocolate cake with ganache cream

Ingredients:

For the cakes

• 3.5 cups sifted premium wheat flour, plus more for the pans
• 2 cups of hot strong coffee
• 1.5 cups cocoa powder
• 2 teaspoons of salt
• 1 tbsp. baking soda
• 1 tbsp baking powder
• 4 tbsp. sugar
• 4 large eggs
• 1 cup vegetable oil
• 4 tsp vanilla extract

For the ganache cream

• 700 g dark chocolate, chopped
• 3 1/3 cups heavy cream

For decoration

• 120 g white chocolate, finely chopped
• 120 g milk chocolate, finely chopped
• 230 g dark chocolate, finely chopped

Preparation:

1. Prepare forms: Preheat the oven to 180°C. Fold a large sheet of parchment paper in half. Place a 25cm round pan on top and cut out circles using a cutter. Grease 2 baking pans with vegetable oil, place the cut out circles inside, and grease again with vegetable oil. Then sprinkle with flour and shake off any excess.
2. Prepare the batter: Pour hot coffee into a bowl, add cocoa powder, and whisk until smooth. Place flour in a stand mixer bowl, add salt, baking soda, baking powder, and sugar. Attach the paddle attachment to the mixer and turn on low speed. Mix the flour mixture for 1 minute. Add the eggs, vegetable oil, vanilla extract, and 2 cups of water. Mix at medium speed for 2 minutes. Reduce the mixer speed to low and pour in the coffee mixture in a thin stream. Mix until smooth.
3. Prepare the cake layers: Pour the batter into the prepared pans and place in the oven. Bake the cakes for 50-60 minutes. After the time has elapsed, check for doneness by inserting a toothpick into the center; it should come out clean. Remove the pans from the oven and cool for 10 minutes, then remove the cakes from the pans and cool to room temperature. Place 25 cm cardboard circles between each cake (to prevent damage when moving them). Wrap the cakes in plastic wrap and refrigerate for 4 hours or overnight.
4. Prepare the ganache cream: Grind the dark chocolate in a food processor. Heat the cream in a saucepan, but do not bring to a boil. Turn on the food processor and pour the hot cream through the hole in the lid, stirring with the chocolate until smooth. Pour the mixture into a large bowl and place it in a bowl filled with cold water and ice. Chill the cream, stirring constantly, for about 20 minutes.
5. Prepare decorations: Melt the white chocolate in a double boiler or microwave. Fill a pastry bag with the white chocolate. Place two plastic bags or files on baking sheets. Pipe thin strips of white chocolate onto the bags.
6. Place the baking sheets in a cool place and chill the chocolate until it hardens, about 10 minutes. Then melt the milk chocolate and pipe more stripes over the white chocolate. Cool.
7. Melt the dark chocolate and spread it over the white and milk chocolate. Then let the chocolate cool for 30 minutes.
8. Remove the chocolate from the refrigerator and remove the bags. Then break the chocolate bars into pieces of varying sizes and shapes.
9. Assemble the cake: Cut each cake layer in half lengthwise to create four layers. Place half of the ganache cream in a bowl and beat until slightly fluffy. Spread one-third of the whipped cream over the cake, top with the second cake layer, and repeat with the remaining two cake layers. Cover the cake on all sides with the remaining unwhipped cream. Then press the chocolate sheets onto the sides of the cake.