Royal Sonesta Double Chocolate Cake
This double chocolate cake recipe, from the Royal Sonesta Hotel in Cambridge, Mass., was one of our 12 best recipes in 1985.
From the story: One Ganache Over the Line
Cake
Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.
Beat together the butter and sugar until light and creamy, about 4 minutes. Stir the cocoa and water together in a bowl and add to the butter mixture. Beat 7 minutes, scraping down the sides of the bowl often. Add the flour, salt, baking powder and baking soda. Beat 2 minutes longer. Add the eggs. Mix until the batter is shiny and smooth, 5 minutes, scraping down the sides of the bowl.
Pour the batter into the pan. Bake the cake until the center springs back when lightly touched, about 40 minutes. Invert the cake onto a wire rack to cool completely.
Ganache
Bring the whipping cream to a simmer. Remove from the heat. Stir in the chocolate pieces until smooth.
Remove 1 1/2 cups of the ganache and set aside at room temperature. Refrigerate the remaining 1 cup until thick and creamy, 1 hour.
Assembly
Split the cake into 3 horizontal layers. Drizzle the orange-flavored liqueur over each layer. Frost the layers with the chilled Ganache. Pour the remaining Ganache over the top. Garnish with the oranges.
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