Preheat oven to 350 degrees and grease bottom of cake pans. Sift and combine all dry ingredients into a mixing bowl. Combine all wet ingredients in a separate bowl. Gradually whisk wet ingredients into dry until smooth. Do not overmix. Pour into cake pans and bake for approximately 35 minutes. To test, gently and quickly, press your finger in center of cake. If the cake springs back, it is done. (Yield: 2 – 9"-10" layers)
Break chocolate bars into small pieces in a metal bowl. Bring cream to the boiling point. (As it comes to a boil, it will rise. Be careful to not to boil over top of pan.) Pour hot cream over chocolate. Allow to sit 1 minute. Whisk until smooth. If chocolate is not completely melted, bring a pot of water to a boil, remove from heat. Place chocolate mixture over hot water and continue whisking until smooth. If a spreadable consistency is desired, place a piece of plastic wrap over surface of ganache and allow to cool completely and thicken. If a glazing effect is desired, allow ganache to cool until slightly thickened, then pour over cake.
These two recipes come from Lilla Woodham, a seasoned Equal Exchange Customer Service Representative who, prior to coming to Equal Exchange, worked for 11 years as a baker in fine food establishments in the Boston area.