My Own Chocolate Cake

This is my very first attempt at putting together a recipe on my own.

Chocolate Cake

Ingredients:

• 1 1/2 ounces bittersweet chocolate, coarsely chopped
• 1 1/2 ounces semisweet chocolate, coarsely chopped
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 1/3 cups superfine sugar
• 3 large eggs, at room temperature
• 1 cup buttermilk
• 1 cup Irish Cream

Directions:

1. Preheat oven to 375°F. Butter and flour three 9-inch round cake pans.
   Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
   Sift together flour, baking soda and salt.
   Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. 
2. Alternately add flour mixture and buttermilk and 1/2 cup liqueur, beating until smooth at low speed. Stir in melted chocolate. Divide batter among prepared cake pans. 
3. Bake for 25 minutes or until a toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks. Chill cake layers in freezer for about 30 minutes or until firm.

Buttercream Frosting

Ingredients:

• 1 cup sugar
• 2 large eggs
• 3 sticks (1 1/2 cups) unsalted butter, softened
• 3 tablespoons of really good coffee in approximately 1/2 cup of hot water (French Press)
• 1/4 tsp vanilla

Directions:

1. In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.

Chocolate Ganache 
 
Tips: Next time, I won't wait for it to cool so much. I want to drizzle it on and have it look all glossy and smooth.

Ingredients:

• 6 oz. bittersweet or semisweet chocolate
• 1 cup heavy cream

Directions:

1. Finely chop chocolate into small pieces and place in a medium bowl or on parchment paper. Heat heavy cream, stirring occasionally, until bubbles begin to appear around the edges. Pour chocolate shavings into the cream and stir with a wooden spoon or rubber spatula. Let it cool in the refrigerator, stirring occasionally. It has to cool down for 20 or 30 minutes before it's ready to work with.
2. To frost a chocolate cake, cut cake into two layers and squirt simple syrup on the inside layers. To make the simple syrup, boil one part water with one part sugar. This is used to keep the cake moist.
3. Spread the ganache in the center of the cake, trying not to let any run down the sides. Replace the top layer of cake, squirt some more simple syrup on the cake and spread it.
4. To coat the cake, place the cake on a ring or a cake screen. Spread the icing on the top and around the sides of the cake. Use a cake comb to create a design on the top of the cake.

Cream Rosettes
Ingredients:

• 1/2 cup heavy whipping cream
• 1.5 tbsp brown sugar
• 1 tsp Irish Cream
• 1 tsp cocoa powder

Directions:

1. Combine ingredients and whip until stiff peaks form.

White Chocolate Roses
For the white chocolate rose go to this post.