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.
- 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
- 8 ounce semisweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon room temperature butter
- Preheat oven to 350 degrees, then grease and flour a 9 by 13 inch baking pan.
- 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.
- 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.
- 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.
- 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.
- Stir the mixture until the chocolate has completely melted, and then add the butter, stirring until smooth.
- 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