Moist Chocolate Cake
Submitted by Sue Lowes on Mar 04, 2013
Another chocolate cake made from scratch with Ganache frosting.
Servings:
10
Complexity:
Medium
Total Time:
1&1/2 hour
Ingredients:
1&1/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 cups granulated sugar
3/4 cup cocoa powder, plus more for dusting pans
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup butter, melted, plus extra for greasing pans
1 cup buttermilk or milk
2 whole eggs
2 teaspoons pure vanilla extract
1 cup coffee, very hot
Frosting:
2 tablespoons granulated sugar
1&3/4 cup heavy cream
1/4 cup butter
1 teaspoon vanilla
24 ounces chocolate, semi-sweet or dark that you would eat plain
Directions:
Preheat oven to 350 degrees. Grease 2 (8") pans with butter or pam. Dust with extra cocoa powder and shake off any excess.
Place all ingredients into a mixing bowl fitted with a paddle attachment. Mix on low until ingredients are full incorporated.
Place melted butter, buttermilk or milk, eggs and vanilla into a small bowl and mix with a fork until fully incorporated. Butter will conglomerate a little bit from the cold buttermilk. This great, do not worry.
Dump we ingredients into dry ingredients and mix on medium low until almost incorporated, about 45 seconds. Slowly pour in hot coffee with mixer and medium low. Mix until fully incorporated.
Divide batter evenly between cake pans. Bake for about 35 minutes or until skewer inserted in middle of the cake comes out clean. Cool in pan until room temperature. Remove from pan and put on cooling rack.
For Ganache Frosting: Combine granulated sugar, heavy cream and butter in a small saucepan over low hear until butter is melted and mixture is hot. Remove from heat and add vanilla.
Place chocolate in a medium sized bowl and pour cream mixture over the top. Allow mixture to sit for 5 minutes and then stir until smooth.
Allow ganache to cool for 1 to 2 hours until desired consistency is reached to frost the cake. (Watch the ganache closely because it will eventually harden like chocolate. Ganache can always be melted over the top of a double broiler if this occurs.
