INGREDIENTS
Cake
- 1 and 1/2 cups (355ml) boiling water
- 2 and 1/2 teaspoons instant espresso powder
- 4 and 1/2 ounces semi-sweet chocolate
- 2 and 1/2 cups (355g) all-purpose flour
- 2 and 3/4 cup (550g) granulated sugar
- 1 and 1/4 cups (100g) unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons salt
- 3 large eggs
- 1 and 1/2 cups (360ml) buttermilk*
- 3/4 cup (175ml) vegetable oil
- 2 teaspoons vanilla
Chocolate Ganache
- 14 ounces semi-sweet or bittersweet chocolate, finely chopped
- 1 and 1/4 cups (300ml) heavy cream
- Milk Chocolate Buttercream
- 3/4 cup (170g) unsalted butter
- 1 and 1/2 cups (170g) powdered sugar
- 4 ounces milk chocolate
- 1 teaspoon vanilla
- Pinch of salt
INSTRUCTIONS
Make the Cake
- Preheat the oven to 350F degrees. Line three 8-inch round cake pans** with parchment paper and grease with butter or nonstick cooking spray; set aside.
- In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.
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Full Instructions : Click Here