Moist rich chocolate cake with the thickest fudgy ganache frosting is what I eat for my birthday.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts
Ingredients
2cupsflour
2cupssugar
1teaspoonsalt
1teaspoonbaking soda
1teaspoonvanilla
1/2cupbuttermilk
2eggs
1/2cupsunsalted butter
1/2cupoil
1cupwater
4tablespoonscocoawe used Hershey's special dark
shot of espressooptional
GANACHE FROSTINGUse the next three ingredients
12ouncesbittersweet chocolate
8ouncesheavy cream
1teaspoonpure vanilla extract
Instructions
Preheat oven to 350.
Mix flour and sugar in bowl. Set aside.
Mix salt, baking soda, vanilla and buttermilk, eggs in bowl. Set aside.
Boil together in sauce pan, butter, oil and cocoa and water.
Add chocolate mixture to flour and sugar. Stir.
Add in remaining wet ingredients. Mix.
Bake at 350 degrees in 9 x 13 pan for 25 to 35 minutes or until toothpick comes out clean.
GANACHE FROSTING (Instructions below)
Chop chocolate into small pieces.
Bring heavy cream to boil.
Pour over chocolate. Let it sit unstirred for five minutes.
Stir, staring in center and remain in center. I like to use a honey dipper for this but you can use a mini-whisk. Just stay in center, keep stirring, until all chocolate is incorporated into cream.
Stir in vanilla and cool.
Notes
Note: This cake tastes best when refrigerated for a few hours and served cold.