I have a friend who only eats food from the four basic food groups — pizza, hamburgers, cashew chicken, and chocolate cake. So for his birthday we went for pizza and I made this great cake.
It’s a basic, no-fail chocolate cake recipe with an accidental twist. The ganache turned out to be a “chocolate chip ganache” because I let it harden too much before whipping, which resulted in little crunchy bits of chocolate throughout the creamy frosting.
1 cup of unsalted butter, softened
2 cups organic granulated sugar
3 cups unbleached all-purpose flour
2 tsp baking soda
1 tsp salt
1 cup Hershey’s Special Dark cocoa powder
3 large eggs
1 cup buttermilk
2 tbs instant espresso dissolved in 1 cup very hot water
12 ounces Guittard chocolate chips
1 cup of heavy cream
How I Made It:
Preheat the oven to 350 degrees, and prepare two 9 inch cake pans with baker’s spray and/or parchment.
In a standing mixer, cream the butter and sugar together until fluffy. While that’s going, put all the dry ingredients together in a large bowl, sifting with a fork to combine thoroughly.
When the butter is light and fluffy, add the eggs one at a time. Then add the dry ingredients in three batches, alternating with the buttermilk. When that’s all combined, turn the mixer to low speed and slowly pour in the hot coffee. The bowl of the mixer will be full, so be careful not to splash yourself with hot cake batter. (I speak from experience.)
Transfer the batter to the cake pans, filling each 3/4 full. Bake the cakes for 35-40 minutes, or until a cake tester comes away clean but for a few crumbs. Let the cakes cool about 10 minutes before transferring them to a cooling rack to come to room temperature.
To make the ganache, put the chocolate chips in a large heatproof bowl. Heat the cream in a glass bowl in the microwave in 15 second bursts until it is very hot but not boiling. Pour the hot cream over the chocolate and let it sit a minute or two before whisking the chocolate smooth. Chill the ganache in the refrigerator for 2 hours (or more if you want to recreate my accidental chippiness).
With a rubber spatula, transfer the ganache to the standing mixer fitted with the whisk attachment. On medium-high speed, whip the ganache into lovely frosting.
To assemble the cake, carefully level the top of one of the layers with a long serrated knife. That is the bottom layer. Spread 1/2 of the whipped ganache on the bottom layer. Put the top layer on and frost with the rest of the ganache. Decorate as you please.
How It Turned Out:
Yummy! Not too dense, not too crumby, and not too sweet. Just wonderful chocolate goodness. (It is probably even better with vanilla ice cream.)