Chocolate Cake With Ganache

A chocolate cake that ticks all the boxes: incredibly moist, light and fudgy, intensely chocolate-y, just the right amount of sweet. It looks incredibly impressive, yet it couldn’t be easier to make and decorate. If you don’t have time to make ganache, it’s also delicious dusted with powdered sugar.

Level

Beginner

Prep time

15-20 minutes

Cook time

45-50 minutes

Serves

12-16

Cook it with our

Fluted Cake Pan

Ingredients

Cake

  • Baker’s Joy or butter (to grease the pan)
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup warm coffee
  • 2 cups sugar
  • 1 ¾ cups flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Ganache

  • 6 ounces milk chocolate chips
  • ½ cup heavy cream

Directions

Cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease fluted cake pan with 1 tablespoon butter or Baker’s Joy spray.
  2. With an electric mixer on medium speed, beat oil, eggs, buttermilk, vanilla, and coffee until well mixed, about 2 minutes. In a separate bowl mix sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. Beating mixer on a low speed, slowly add dry ingredients into wet. Continue to mix until no dry lumps remain.
  4. Bake for 45-50 minutes, or until the cake looks shiny and the edges slightly pull away from the pan. Let rest 10 minutes before turning out. Let cool completely, then drizzle with ganache or dust with powdered sugar.

 

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