Yields two 8-inch round cakes
Cake Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup plus 2 tablespoons cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 2 tsp pure vanilla extract
- 1 cup hot water mixed with 1 tsp instant coffee
Ganache Frosting Ingredients:
- 90g corn syrup
- 600g heavy cream
- 800g milk chocolate, chopped
- 150g unsalted butter, room temperature
Cake Preparation:
- Combine flour, cocoa powder, baking soda, baking powder, salt, and sugars in a large bowl.
- In a separate bowl, whisk together the eggs, buttermilk, sour cream, melted butter, oil, and vanilla.
- Gently mix the wet ingredients into the dry, stirring just until integrated.
- Stir the hot coffee mixture into the batter.
- Distribute the batter evenly between two greased 8-inch cake pans.
- Bake at 350°F for 30-35 minutes. Check doneness with a toothpick—clean means done.
- Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Ganache Frosting Preparation:
- In a saucepan, heat corn syrup and heavy cream until boiling.
- Pour the hot cream over the chopped chocolate and let it sit for 10 minutes, then stir until chocolate is fully melted.
- Incorporate the softened butter into the chocolate mixture until the ganache is smooth.
- Transfer the ganache to a tray and let it set for about an hour.
Final Touch:
- Once the ganache is set and the cakes are cool, frost them with the ganache and decorate as desired.
This chocolate cake promises an indulgent, fudgy experience with every bite, complemented by a rich, velvety ganache frosting. Enjoy the deep chocolate flavor and melt-in-your-mouth ganache that bring this dessert together into a sublime treat.
