1cupfreshly brewed coffeecooled to room temperature
Chocolate Ganache
2cupssemi-sweet chocolate chips
½cupheavy cream
Instructions
Chocolate Cake
Preheat oven to 350°F and grease two 9-inch, round cake pans with butter and flour or cooking spray.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2 cups granulated sugar, 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon kosher salt
Using a hand mixer or a stand mixer, combine the dry ingredients to the eggs, milk, oil, vanilla, and coffee. The batter will be thinner than most cake batters.
1 cup milk, ½ cup vegetable oil, 2 large eggs, 1 tablespoon pure vanilla extract, 1 cup freshly brewed coffee
Carefully pour the batter into the pans. Place the pans into the preheated oven and bake for thirty-five (35) to forty (40) minutes. The cakes are finished when toothpicks inserted in the center come out clean.
Remove the cakes from the oven and allow them to cool for five (5) to ten (10) minutes before removing from the pans and transferring to a cooling rack.
Chocolate Ganache
Steep the heavy cream in a small saucepan over low heat until small bubbles form around the edge and it begins to steam. Don't let it boil.
½ cup heavy cream
Place the chocolate chips into a small bowl and pour the hot heavy cream over the chocolate chips. Stir until smooth and creamy.
2 cups semi-sweet chocolate chips
Assembly
Place one of the cakes onto a flat surface, preferably the one that will be used for serving. Pour approximately one-third (1/3) to half (1/2) of the ganache onto the layer and allow some to flow over the edges.
Add the second layer and repeat the process. Use as much or as little ganache as you'd like.
Cut and serve!
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1/12th the whole cake (one (1) piece when the cake has been cut into twelve (12) equal sized slices). The chocolate cake can be stored in your fridge, in a sealed container for up to five (5) days.