GRANDMA’S CHOCOLATE CAKE

INGREDIENTS: SERVES EIGHT

For the cake: 210ml water; 55g Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder); 220g all-purpose flour; 350g sugar; 1¼ tsp salt; 1 tbsp baking soda; 210ml full-fat buttermilk; 150ml vegetable oil; 2 large eggs;

1 tsp vanilla extract

For the ganache: 400g Guittard Semisweet Chocolate Baking Wafers; 300ml heavy whipping cream; 2 tbsp light corn syrup; 6 tbsp (85g) unsalted butter, at room temperature

For the white chocolate buttercream:

115g Guittard Choc-Au-Lait Baking Chips (white chocolate); 130g sugar; 3 egg whites, at room temperature; Pinch of salt; ¼ tsp vanilla extract; 340g unsalted butter, cut into 12mm cubes, at room temperature

METHOD:

1. For the cake: Preheat a rack in the middle of the oven to (180°C). Butter two 20cm round cake pans.

2. In a pan, bring the water to a boil, turn off the heat, and whisk in the cocoa powder until smooth. Set aside to cool. In a bowl, combine the flour, sugar, salt and baking soda. With a hand mixer, beat in the buttermilk, vegetable oil, eggs, and vanilla until smooth. Add the cocoa mixture and blend until combined. Divide the batter between the prepared cake pans and rest for 30 minutes at room temperature.

3. Bake for 30 to 35 minutes, then cool for 30 minutes on a wire rack. Line a backing sheet with parchment paper and sprinkle lightly with sugar.

4. Use a knife to loosen the sides of the cake. Invert a wire rack over the top and carefully flip the rack and pan together. Gently shake the pan until the cake falls out. Invert a second wire rack on the bottom of the cake and flip back over so it is right-side up. Repeat with the remaining cake and let cool for about an hour. Place on the prepared baking sheet and refrigerate until completely cold.

5. For the ganache: Put the semisweet chocolate in a heatproof bowl. In a pan, bring the cream and corn syrup just to a boil then pour over the chocolate. Let stand and then whisk until all the chocolate has melted. Add the butter and stir until combined. Pour into a flat, shallow, glass baking dish and cool at room temperature for an hour.

6. For the white chocolate buttercream: Melt the white chocolate chips using a hot water bath or the microwave. Stir until completely melted and smooth and set aside.

7. In a second heatproof bowl, set over simmering water whisk the sugar, egg whites, and salt until the sugar dissolves. Transfer to the bowl of a stand mixer with the whisk attachment (or a large bowl if using a hand mixer).

8. Whisk the mixture on high speed until stiff peaks form, then turn the speed to low and mix until cool. Add the vanilla and butter on low speed. Add the melted white chocolate, in two additions, continuing to blend on low. Once combined, increase the speed to medium and beat until the buttercream is smooth and shiny.

9. Using a serrated knife, cut both cakes in half horizontally, to make four layers. Spread one third of the ganache on one. Place the second layer on the ganache and repeat until you have four layers. Refrigerate for 30 minutes.

10. Spread half the buttercream on the top and sides. Chill in the refrigerator for 15 minutes and then apply a final coat with the remaining buttercream.

■ Recipe from Guittard Chocolate Company (guittard.com)