准备

Make the cake

• Position a rack in the center of the oven and heat the oven to 350°F.
• Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.
• 将两个可可粉筛入一个中等大小的碗中。在咖啡中搅拌，然后蜂蜜。让完全冷却。
• Sift the flour, baking powder, baking soda, and salt into a medium bowl.
• 在装有桨叶附件的立式搅拌机中，以中等速度搅拌黄油。逐渐加入油，跳动直至混合。加入红糖和砂糖。将混合速度提高到高高，直至轻巧蓬松，大约3分钟。一次添加一个鸡蛋，每次添加后都会以中高的速度跳动。加入酸奶油和香草，跳动直至混合。将混合器处于低位的情况下，交替地将面粉混合物分为三个添加剂，将可可混合物分为两个添加，从面粉开始和结尾（必要时刮下碗的侧面）。跳动直到合并为止。将面糊分配在两个平底锅之间，使用偏移刮刀将其均匀散布。在柜台上点击一两次锅，以解决面糊。
• 烘烤，将平底锅旋转到一半，直到插入每个蛋糕中心的木串出来，只有几个潮湿的碎屑紧贴40到50分钟。冷却蛋糕在架子上的蛋糕10至15分钟。沿锅的侧面跑一把刀，将蛋糕倒入架子上，然后取出锅和羊皮纸。让完全冷却。

Make the ganache

• Put the chocolate in a large heatproof bowl.
• 将浓奶油和蜂蜜混合在2夸脱的锅中。用中高温用硅胶铲搅拌，直到蜂蜜溶解在奶油中，约30秒。就像奶油煮熟时，将其从热量中取出，然后将其倒在巧克力上。让大约1分钟；然后搅拌直至光滑。在黄油，朗姆酒（如果使用）和香草中搅拌，直到黄油融化，混合物光泽。在室温下冷却至少8小时。它会在冷却时变稠。（Ganache可以在室温下坐着，最多24小时。）

Frost the cake

• Set one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake.

做巧克力卷发

• To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake.

提前提示

为了获得最佳的传播质地，应提前8到24小时制作Ganache。在室温下保持覆盖。

为了获得最佳风味和质地，蛋糕应至少在食用前1天制作。要在室温下储存，请将每个完全冷却的层紧紧地用2层的保鲜膜包裹，并将其存储长达2天。

Up to 10 hours before serving, fill and frost the cake. Keep the cake at room temperature, covered with a dome, until ready to serve.

The cake layers can be frozen for up to 2 weeks: Transfer each completely cooled unfrosted layer to a 10-inch cardboard cake round and wrap tightly in 2 layers of plastic wrap, then in foil, and freeze. Up to 15 hours before serving, remove the foil but not the plastic wrap from the cake layers and thaw at room temperature. When completely thawed, unwrap, fill, and frost the cake.

If you plan to travel with this cake, it’s easier to transport if it’s refrigerated, uncovered, until the ganache is firm. To aid transport, assemble the cake on a cardboard cake round and transfer it to a covered cake carrier once it’s firm. When you arrive at your destination, put the cake on a serving plate and allow it to come to room temperature before slicing.