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Grown Up Chocolate Cake

flchoccake1k3

Everyone loves chocolate cake. That is a rule to which there are few exceptions. But, as we get older and our palates become slightly more refined, a super-sweet cake topped with sugary icing might not cut it anymore. This recipe, topped with chocolate ganache, is a more mature version of the classic, made with semisweet chocolate for perfectly rich flavour. Feel free to trim it with raspeberries, strawberries, cherries, or all three.
Extra tip: don’t buy buttermilk. You’ll never use what is left over from this recipe, trust me, unless you’re an avid baker. Instead, add a tablespoon of white vinegar to slightly less than one cup of milk, and let it stand for five minutes.

INGREDIENTS

Cake:

  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Ganache:

  • 8 ounce semisweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon room temperature butter

PREPARATION

  1. Preheat oven to 350 degrees, then grease and flour a 9 by 13 inch baking pan.
  2. Combine the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl, and mix thoroughly. Make a little well in the center.
  3. Add the eggs, buttermilk, oil and vanilla into the center well, and beat on medium for about two minutes, until the batter is thin. Pour it into the pan.
  4. Bake in the preheated oven for 30 to 40 minutes, let cool for 10 minutes in the pan, then let it finish cooling completely on a wire rack before icing it.
  5. While the cake is cooling, bring the cream to a simmer over medium-high heat, and pour over the chocolate chips in a heat-safe bowl.
  6. Stir the mixture until the chocolate has completely melted, and then add the butter, stirring until smooth.
  7. When the cake is room-temperature, frost it as desired, and keep it covered until ready to serve.

Cake recipe source: allrecipes.com

Ganache recipe source: chow.com

Featured image source: bakeorbreak.com

Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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