Chocolate Cake with Chocolate Ganache Frosting
Saturday, September 29, 2012 at 8:09AM
Margot in Chocolate Cake with Chocolate Ganache Frosting, cake

This chocolate cake and ganache frosting recipe came out of a Food and Wine magazine from the 90’s, but I have made one important change:  I use brewed coffee instead of water, which makes a very intense, dark chocolate cake, very moist, and just sweet enough. 

The frosting is creamy and rich, not too sweet, and not a hint of sugary grit.  It’s a snap to make, despite all of my verbose instructions.  Vanilla or coffee ice cream would be great with it.

For two 8 cake inch pans 

Preheat over to 350, Convection if you have it. 

For the Cake

2 cups flour
2 tps baking powder
2 tps baking soda
1 tps salt
2 cups sugar
4 oz unsweetened chocolate
6 tbs unsalted butter
1 tps vanilla
2 eggs, slightly beaten

For the Frosting

1-1/3 cup heavy cream
1-1/2 cups sugar
6 oz unsweetened chocolate
1 stick, 2 tbs unsalted butter
1-1/2 tps vanilla
pinch of salt

Bake the Cake:

Make the Frosting: 

Assemble the Cake:

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