This cake is yummylicous and is our "go to" chocolate cake :) It's rich and decadent. You can make it with a chocolate ganache or a butterscotch sauce which makes it ultra moist and fudgy. This time we opted for extra chocolate, so the ganache.
What you will need to make the cake...
2 1/4 cups of flour
2 tsp of baking soda
1/2 tsp of salt
1/2 cup of unsalted butter ( if using salted butter, omit salt above)
2 cups of brown sugar
1 cup of sour cream
3 large eggs
1 1/2 tsp of vanilla extract
6 oz of dark chocolate (70% cocoa), melted
2 tbsp of unsweetened cocoa powder
1 cup of hot coffee
For the chocolate ganache...
11/2 cups of heavy cream
1 1/2 cups of dark chocolate chips
How to make it....
Preheat oven to 350F, grease two 8" cake pans and line with parchment paper
In bowl, sift together flour, salt, baking soda and cocoa powder. Set aside.
In your mixer, beat butter and brown sugar until creamy. About 4 min. Add eggs, one at a time.
Beat in vanilla and melted chocolate.
Add half the sour cream half the dry ingredients. Mix well and then add the remaining sour cream and dry ingredients.
Gently stir in the hot coffee. It will look like it is very watery, but don't worry, it is supposed to be like this.
Pour equal amount of batter in each cake pan and bake for approx. 30-35 min or until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
For the chocolate ganache...
Place heavy cream in a bowl in microwave just until bubbles start to form.
Pour over the chocolate chips and let sit for 3-5 min.
Mix until chocolate is melted and is smooth and silky.
Set aside until cake is cooled.
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with ganache, wait until it sets (place in fridge for a few minutes). Place the second layer on top, rounded side up, and spread the ganache evenly on the top and sides of the cake.
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