Chocolate Ganache Cake
Ripe tomatoes, creamy mozzarella, and fresh basil come together in a simple salad that works as a starter, side dish, or light lunch.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water
- 10 ounces semisweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter, optional
Directions
Step 1 – Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Step 2 – Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Step 3 – Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes. Slowly mix in the hot coffee. The batter will be thin.
Step 4 – Divide the batter evenly between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 5 – Cool in the pans for 10 minutes, then turn the cakes onto wire racks and cool completely.
Step 6 – Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it begins to steam and gently simmer around the edges. Pour it over the chocolate and let stand for 3 minutes.
Step 7 – Stir until smooth, then stir in the butter, if using. Let the ganache cool until thickened but still spreadable.
Step 8 – Place one cake layer on a serving plate. Spread a thin layer of ganache on top, add the second layer, and cover the top and sides with the remaining ganache.
Larry's Tip
Hot coffee deepens the chocolate flavor without making the cake taste like coffee. Hot water works well if you prefer to leave it out.
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