Chocolate Cake with Chocolate Ganache

Ingredients

• 1.75 cup all-purpose flour
• 0.25 cup cornstarch
• 1.5 tsp baking soda
• 2 tsp baking powder
• 1 cup granulated sugar
• 0.75 cup dark brown sugar
• 1 cup unsweetened cocoa powder
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tbsp vinegar
• 0.75 cup neutral oil
• 3 large eggs (Room temperature)
• 0.5 cup sour cream (Room temperature)
• 1 cup buttermilk (Room temperature)
• 2 tsp instant coffee
• 1 cup hot water
• 14 oz semi-sweet chocolate or dark chocolate (Chopped; the source says “dark cherry,” which may be a wording error)
• 1.75 cup unsweetened heavy whipping cream
• 2 tbsp honey

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line three 8-inch baking pans.

2. 2

   In a bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, crack in the eggs and add the dark brown sugar and granulated sugar. Mix for about 2–3 minutes, until well combined and pale in color.

4. 4

   Add the room-temperature sour cream, neutral oil, vanilla extract, vinegar, and buttermilk to the egg mixture. Mix until well combined.

5. 5

   In another bowl, combine the cocoa powder and instant coffee. Add the hot water and mix well.

6. 6

   Add half of the dry ingredient mixture to the egg mixture and mix.

7. 7

   Pour in the hot coffee mixture and mix to incorporate.

8. 8

   Add the remaining dry ingredients and whisk until just combined. The batter should be thin and liquid.

9. 9

   Distribute the batter evenly among the three prepared 8-inch pans.

10. 10

    Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

11. 11

    Cool the cakes completely before frosting.

12. 12

    For the ganache, place the chopped chocolate in a heatproof bowl.

13. 13

    Warm the heavy whipping cream in a saucepan over medium heat, whisking continuously, until it begins to simmer.

14. 14

    Pour the hot cream over the chocolate, add the honey, and cover the bowl for 5 minutes.

15. 15

    After 5 minutes, whisk the mixture until smooth. The ganache is ready to use as a drizzle.

16. 16

    For a thicker frosting, refrigerate the ganache for approximately 3–4 hours until cooled and thickened.

17. 17

    Beat the chilled, thickened ganache with a stand mixer for 2–3 minutes, then use it to frost the cooled cake.

Notes

The source does not specify the cake-layer assembly or frosting pattern after cooling. It gives the option of using the ganache as a drizzle or chilling and whipping it for frosting.

Nutrition per serving

• dessert
• cake
• chocolate
• baked
• layer cake
• ganache
• vegetarian