ULTIMATE CHOCOLATE CAKE

1 cup Light Brown Sugar
1 tsp Light Brown Sugar
3 tsp Sugar (granulated)
4 TBSP Unsalted Butter (softened)
2 Eggs
2 oz Unsweetened Chocolate (broken into small pieces and melted in microwave)
½ tsp Vanilla extract (pure not imitation)
1 cup Cake Flour (do not substitute any other kind of flour)
¼ c Unsweetened Cocoa
1 tsp Baking Soda
½ tsp Salt
¾ c Sour Cream
½ c Water (boiling)
DIRECTIONS:

Grease and flour 9x12 pan with 1 tsp unsalted butter and 1 tsp flour.
In medium bowl sift together cake flour, unsweetened cocoa, baking soda and salt.
Microwave 1 cup water.
Microwave 2 oz unsweetened chocolate in 30-second increments for 2 minutes on power level 5 stirring after each increment. Should be smooth, no lumps.

In Kitchen Aid Mixer add:

Sugars and unsalted butter beat on LOW 2 minutes.

During each turn on the processor scrape on bowl.
Beat on HIGH 1 minute 15 seconds.
Add 1 egg beat on HIGH 15 seconds.
Add 1 egg beat on HIGH 15 seconds.
Beat on HIGH 2 minutes.
Add melted unsweetened chocolate and vanilla beat on LOW 30 seconds.
Add 1/3 c sifted ingredients and ½ sour cream and beat on LOW 30 seconds.
Add 1/3 c sifted ingredients and boiled water and beat on LOW 30 seconds.
Pour batter into prepared 9x12 pan.
Bake 350 degrees for approximated 23 minutes.
Cool in pan 12 minutes. Turn onto wire rack.
NOTE:
Double this recipe for traditional 9x12 double layer size cake or use smaller size pan. If recipe was doubled and cake baked in (1) 9x12 pan, horizontally slice cake twice – to allow for one layer of butter cream filling and one layer of goat cheese filling. The above recipe yields (1) 9x12 single layer cake ONLY 1” thick unless you double it.
BLACKCURRANT BUTTERCREAM FILLING

¼ c Crisco or Store brand shortening
¼ c Unsalted Butter
½ tsp Vanilla extract (pure)
½ TBSP Meringue Powder (powdered egg whites)
8 oz Confectioners Sugar (sifted) (about 2 c)
4 oz Blackcurrant Jam (ingredients on jar: blackcurrants, organic sugar, pectin, citric acid)
1 TBSP Water
DIRECTIONS:

In Kitchen Aid Mixer cream together shortening and unsalted butter. Add each additional ingredient and whip. Adjust amount and flavor of jam used to your taste. Add 1 tsp more water if too thick. Spread in between layers of cake. For a 9x12 double layer cake there should be no left over filling. However, leftover filling can be stored in the fridge or used to embellish cake with designs. Yields 1 ½ c.

BLACKCURRANT CHEVRE (Goat Cheese) FILLING
8 oz Goat Cheese
8 oz Blackcurrant Jam (ingredients on jar: blackcurrants, organic sugar, pectin, citric acid)
DIRECTIONS:

Not exactly sure how much I used of each but this is a good approximate. You can adjust ingredients and flavor of jam used to suit your taste. Whip these two together and add a little water if needed. Spread in between layers of cake.
GANACHE CHOCOLATE TOPPING (covered (2) 9x12 double layer cakes)
1 ¾ c Heavy Cream
2 TBSP Sugar (reg.)
2 TBSP Unsalted Butter
14 oz Semi-sweet chocolate (Nestle miniature chocolate chips works well)
DIRECTIONS:

Medium high heat in 2 ½ qt saucepan heat cream, sugar, and butter. Bring mixture to a boil and stir until sugar and butter are dissolved. In stainless steel bowl place chocolate and pour boiling mixture over it. Stir until dissolved. Allow cooling for 5 minutes before pouring over cake. I placed a thin layer of jam over top of cake before pouring ganache over it. Cut this recipe in half if only making (1) 9x12 double layer cake. The ganache will harden and set up when left in the fridge for a few hours and will remain that way when the cake is taken out of the fridge.

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