Coffee Chocolate Fudge Cake with Ganache Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
FOR THE CAKE
  • 1.5 cups sugar
  • 1¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2.5 teaspoons baking powder
  • 1 teaspoons baking soda
  • pinch of salt
  • 1 cup buttermilk
  • 3 large eggs
  • 6 tablespoons unsalted butter, softened
  • 1 cup coffee or cold brew
FOR THE GANACHE FROSTING
  • 20 oz dark chocolate (70%)
  • 2 sticks butter
  • ½ cup half and half (or cream)
  • 1 cup powdered sugar
INSTRUCTIONS
MAKE THE CAKE:
  1. Preheat the oven to 325F and line three 5-inch or 6-inch round cake pans with rounds of parchment paper.
  2. In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a small bowl, whisk the buttermilk with the eggs and vanilla.
  4. Melt the butter in the coffee over medium heat on the stove.
  5. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
  6. Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
  7. Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
MAKE THE GANACHE:
  1. Place the chocolate, butter and cream (or half and half) in the heat-proof bowl of your electric mixer and warm over a water bath. You an also carefully heat it in the microwave.
  2. Once it is all melted, stir in the powdered sugar.
  3. Let the ganache cool at room temperature over night or for about 2 hours in the fridge until it has the consistency of Nutella. If it gets too hard, place it in the microwave for 10 seconds at a time to carefully warm it up.
  4. Place the bowl in your electric mixer and whip the ganache for about 30 seconds. You can whip it longer and it will get fluffier but also lighter in color.
  5. Cut the tops off your cakes and layer and frost you cake.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2017/08/coffee-chocolate-fudge-cake-with-ganache-frosting.html