Epic Chocolate Cassis Cake with Ganache and Syrup

🍫 Preparation

1️⃣ Prepare the Chocolate Mixture

1. In a medium saucepan over medium heat, combine the hot brewed coffee with the unsweetened cocoa powder. Whisk continuously until the cocoa is fully dissolved and the mixture is smooth.
2. Add the Cassis liqueur and cubed butter. Stir gently until the butter melts completely, creating a rich, glossy mixture. This forms the flavor base for the cake.
3. Once everything is fully combined, remove the pan from heat and allow it to cool slightly for 5–10 minutes. This cooling step helps prevent the eggs from curdling when later added.

2️⃣ Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. Sifting not only helps to aerate the flour but also ensures the leavening agents are evenly distributed throughout, preventing dense or uneven layers.

3️⃣ Prepare the Wet Ingredients

1. Place the granulated sugar in a large mixing bowl. Crack in the eggs and beat the mixture using a hand mixer or stand mixer on medium speed for 2–3 minutes, until it turns pale and thickens slightly. This step adds volume and structure to the batter.
2. Stir in the vanilla extract for flavor depth.
3. With the mixer on low speed, gradually pour the warm chocolate-cassis mixture into the egg-sugar mixture, mixing just until incorporated. Pour slowly and mix gently to prevent cooking the eggs with the residual heat.

4️⃣ Finish the Dough

Add the sifted dry ingredients in 2 to 3 additions, folding gently with a spatula after each addition. Mix only until the batter is smooth and no dry streaks remain. Avoid over-mixing, as this can develop the gluten in the flour and result in a tougher cake texture.

5️⃣ Baking

• Preheat your oven to 350°F (175°C). Prepare two 8–9 inch (20–23 cm) round cake pans by greasing them and lining the bottoms with parchment paper. This ensures easy release after baking.
• Evenly divide the cake batter between the prepared pans, using a scale or ladle to keep the layers uniform.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should spring back lightly when touched.
• Remove the cakes from the oven and place them on a wire rack to cool completely in their pans. Once cooled, gently run a knife along the edges and unmold them.

🍇 6️⃣ Cassis Syrup

1. In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring until the sugar is fully dissolved.
2. Remove the syrup from heat and let it cool until lukewarm. Stir in the Cassis liqueur to infuse the syrup with fruity depth.
3. Using a pastry brush or spoon, lightly soak each cake layer with the syrup. This not only enhances moisture but also deepens the blackcurrant flavor throughout the cake.
   

   🍫 7️⃣ Cassis Ganache