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Chocolate Ganache Cake
Moist rich chocolate cake with the thickest fudgy ganache frosting is what I eat for my birthday.
we used Hershey's special dark
shot of espresso
Use the next three ingredients
pure vanilla extract
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.
Note: This cake tastes best when refrigerated for a few hours and served cold.