Katya loves to help make chocolate cake! She even asks for it sometimes. While she was eating the batter she kept saying: "It's so good! It's so good!" (as if she is saying, but Mom, it's so good I can't stop!) Well, she is right, it's my favorite chocolate cake I've found. So moist and flavorful and the ganache is to die for!
2 Cups flour
2 Cups sugar
2/3 Cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 Cup milk
1/3 Cup vegetable oil
1 tsp vanilla extract
1 Cup brewed coffee, room temperature (I stick an ice cube in to help it cool down) Igor makes coffee for me from freshly ground beans. Way better than instant!
Combine the dry ingredients. Add eggs, milk, oil and vanilla and beat for 2 minutes. Stir in coffee (batter will be thin). Pour into greased baking pans. 9x13 or 2 9 inch rounds. Bake at 350 for 35-40 minutes.
Ganache Frosting
10 oz chocolate, milk and dark (Lindt is the best!) (Hershey brand does not work....too much sugar in it.) Aldi has good chocolate.
10 oz heavy cream
1/2 t instant coffee
2 Tbls butter
2 t vanilla
Ganache Mousse
16 oz chocolate, milk and dark (Hershey brand does not work....too much sugar in it.) Lindt is the best..Aldi has good chocolate.
32 oz heavy cream
1 t instant coffee
4 T butter
4 t vanilla
Both:
Bring the cream to a simmer (if it boils slighly it's okay) and pour over chopped chocolate, coffee, butter and vanilla. Let sit for 2 minutes. Whisk until smooth.
Frosting:
Cool to room temperature and frost the cake.
Mousse:
Cool completely in the refrigerator (it needs to be very cold to whip). Whip it like you would whip cream. Do not over whip, it will quickly go back to its former state.
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