1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Cake: Heat oven to 350 degrees F.
Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into
a mixing bowl, mixing well after each addition.
Sift flour, baking powder, baking soda and salt, and add to the wet ingredients.
Fold in the water. Pour equally into 6 (8-inch) baking pans and add 1/2 cup chocolate
chips into each pan. Bake for 25 minutes.
Cool. Wrap and place the cake rounds in the freezer. Remove and ice the rounds
with chocolate cake frosting.
Chocolate Ganache 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
Spread frosting between cake layers and over top and sides.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before
I talked to their chef, and he made the following suggestion: To follow
the recipe used by Claim Jumper, use mayonnaise instead of vegetable oil and eggs.
Thanks, Jeff Smith.