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Chocolate and Cream Cake

3 ounces semi sweet baking chocolate (you can use chocolate chips)

1 1/2 cups brewed coffee

3 cups sugar

2 1/2 cups all purpose flour

1 1/2 cups unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 eggs

3/4 cup vegetable oil

1 1/2 cups buttermilk, room temperature

1 teaspoon vanilla
5 tablespoons all purpose flour

1 cup milk

1 teaspoon vanilla

1 cup butter

1 cup granulated sugar
1 12 ounce bag semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter

Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.

Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.

In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.

Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.

Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.

Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.

Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.

Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream.
Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
Place chocolate chips in a large measuring cup.

Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.

Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.

Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.

When ganache is set, cake can be transferred to a serving plate.

Chill cake for 4 hours before serving.
For cupcakes, bake at 325 degrees for 25 minutes. Makes 48 cupcakes.
This cake tastes best chilled but can be served at room temperature.

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