Wednesday, August 17, 2011

Moist Chocolate Cake

1 cups sugar
1 cups flour
1/2cup cocoa
1tsp baking powder
1tsp baking soda
Pinch of salt
1/2cup buttermilk
1/3cup butter, melted
1/2 tbsp vanilla extract
1/2 cup hot coffee ( 1 tsp instant coffee in 1 cup boiling water, or simply 1 cup boiling water) 
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

Preheat oven to 350 degrees. Grease 8-inch baking pans and set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee slowly( Don’t beat ). Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Cool completely on wire racks before frosting.

How to make ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.

Pour ganache on chocolate cake & decorate as you desire ……………………enjoy

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