This chocolate ganache cake is made with moist and rich chocolate cake, filled with chocolate ganache, frosted with whipped chocolate ganache, and topped with a chocolate drip.
INGREDIENTS
For the chocolate cake
2 cups Flour
1 ¾ cups Granulated sugar
2 teaspoon Baking powder
½ teaspoon Baking soda
⅔ cup Cocoa powder
½ teaspoon Kosher salt
¾ cup Buttermilk
½ cup Sour cream
⅔ cup Vegetable oil
2 teaspoon Vanilla extract
3 Eggs
¾ cup Coffee hot
For the chocolate ganache
500 g Dark chocolate
500 g Heavy cream
For the chocolate drip
90 g Dark chocolate
90 g Heavy cream
INSTRUCTIONS
Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
Into a large mixing bowl, add the dry ingredients: flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, sour cream, and eggs, and mix until almost combined.
Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
Let the cake cool completely before frosting so the frosting won’t melt off the cake.
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