About the Recipe
Ganache is a simple icing made with cream poured over chocolate. It is effortless to make and only requires three ingredients: semi-sweet chocolate chips, heavy whipping cream, and unsalted butter.
This delicious icing is key for this recipe because it adds a luxurious touch and stays juicy and moist for days!
2 cups semi-sweet chocolate chips (340 grams)
3/4 cup heavy whipping cream (approximately 170 grams)
10 tbsp room temperature unsalted butter (140 grams)
2 – 1/3 cups organic all-purpose flour
1 cup baking cocoa (I use nestle toll house)
2 tsp baking powder
1 tsp baking soda
3 large eggs
2 – 1/3 cups granulated sugar
10 tbsp vegetable or canola oil
1 – 1/3 cups whole milk
1 – 1/3 cups brewed coffee (room temperature)
3 tsp vanilla extract
Make The Ganache
Bring the heavy whipping cream to a gentle boil and pour it over the semi-sweet chocolate chips. Set it aside for a couple of minutes.
Whisk the two ingredients until it's all combined. Next, add the softened butter and whisk until your ganache becomes homogenous.
Cover the bowl with cling film and set it aside for a couple of hours before assembling. A rested ganache gives the best texture for spreading.
Bake The Cake
Preheat your oven to 350 degrees F. Line bottoms of two 9" round baking pans with parchment paper and grease the sides with baking spray.
In a medium bowl, whisk together the flour, salt, baking cocoa, baking powder, and baking soda. Set it aside.
In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined. Add the milk, coffee, and vanilla extract, gently whisking with every addition
Gradually add the flour mixture to the wet ingredients and whisk until it's all combined. The batter will be light and fairly runny; that's totally normal.
Transfer batters to the prepared pans. Bake in the middle rack for 40-45 minutes, or until a toothpick comes out clean.
Allow the cakes to cool for 10-15 minutes before inverting them onto a cooling rack. Finally, allow an additional 40-45 minutes of cooling; the cakes should be at room temperature before assembling.
Assemble the Cake
Slice a bit off the top of each cake to remove the domes and even the cakes out.
Place a large dollop of the ganache into the center of the first cake and spread it out using an offset spatula.
Carefully place the second cake over the top, crumb-side down.
Spread the remaining ganache over the top and the sides.
Top your cake off with fresh berries or your favorite cake topping! Enjoy!