- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- ½ cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
- For cupcakes, preheat to 375, for cake to 350 degrees. Paper your vessel.
- Mix flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth. Add hot coffee last.
- 20-25 minutes for cupcakes, 35 for layer cakes.
Ganache Icing: I dipped the cakes in ganache and that was the best idea ever. I admit to topping them off with buttercream icing too…didn’t photograph the gluttony though.
Ganache: Double boil 1 1/2 cups of heavy cream until it just about bubbles, add 9 oz of chocolate chunks/chips, stir, let cool.
Make ’em extra amazing by adding buttercream icing on TOP of the ganache. Ridiculous? Yes, but necessary nonetheless. Maybe chocolate sprinkles and shavings? Always.
Now for the cake. I made the ganache and allowed everything to cool completely. The cake even spent a brief bit in the fridge, but it didn’t matter. Next time I make this cake (it will be made many more times), I will (try very, very hard) to let it sit overnight prior to icing. The taste is still amazing, but texture is so important:
Update: Made this cake again for Father’s Day. Both my parents LOVED it and kept coming back for more. This cake indulged their chocolate cravings (which are pretty serious) for the better part of the week. Much better looking this time around: I was patient and let the cake cool completely before removing it from the pan, refrigerated overnight and added the ganache in about 4 or 5 measured parts, cooling in between each to make thick layers of chocolate. It was divine. My best ever. I’m glad too, couldn’t have gone to anyone more deserving!