Chocolate Cake

A scrumptious  Chocolate Cake with chocolate ganache is so easy and quick to make for indulging sweet tooth. All you need is just a few ingredients you can find in your pantry. 

This chocolate cake is flavored with unsweetened coco powder and adding coffee powder in the batter intensifies chocolate flavor but it doesn't taste like a coffee cake. Chocolate ganache is optional but it's a simple pleasure to make it more chocolaty that tastes and looks heavenly. It's a perfect cake for chocolate lovers that is not so sweet. You can serve as is or a scoop of vanilla ice cream.  

To bake a perfect cake follow simple rules. Sift flour and coco powder several times before measuring. Sift all dry ingredients before adding to the wet ingredients. Make sure all ingredients are at a room temperature. Scrape down the sides and the bottom of the mixing bowl while mixing wet ingredients. Add eggs one at a time. Do not dump flour at once and do not over mix after adding flour mixture to the wet ingredients.   

Ingredients~

1 1/2 cup sifted all-purpose flour 

2/3 cup unsweetened cocoa powder
2 tbsp instant coffee 

1 3/4 -2 cups sugar 

1 1/4 tsp baking powder 

1/4 tsp salt

1/2 cup unsalted butter
1/2 cup oil

1/2 cup hot whole milk or half n half milk 

1/4 cup buttermilk
2 tsp pure vanilla extract
3 large eggs 

For the chocolate ganache~
3/4  cup semi sweet chocolate morsels
1/2 cup cream or half n half milk

Method~
Preheat the oven to 350 degrees Fahrenheit. Place the oven rack in the 2nd rack from the bottom(mine has five racks, if  four rack place in the middle). Grease a 9x5 loaf pan or a 6 cup bundt pan thoroughly. 

Mix instant coffee with the hot milk until it dissolves completely in a small cup and let it cool. Sift flour, cocoa powder, baking powder and salt together. In a a big bowl, cream butter, oil and sugar with a hand mixer or a whisk. Add the vanilla extract and beat well. Add eggs one at a time. Beat well and scrape down the sides and bottom of the bowl. Add buttermilk and mix well. Pour cooled instant coffee and beat for a minute. Add the flour mixture little at a time. Mix well until well combined. Do not over Mix.

Pour cake batter into the prepared pan and smooth top with a spatula. Bake for 30-35 minutes until tooth pic inserted comes out clean. Remove form the oven and cool on a wire rack for 15 minutes. Run a plastic or silicone knife around the cake pan Place the cooling wire rack over the top of the pan and invert the cake,  then cool completely on the wire rack.

Heat milk or half n half in the microwave. Stir in chocolate morsels until melts. Drizzle ganache over the top and sides of the cooled cake. Serve with ice cream or as is. Wrap it unused portion and keep it at the room temperature up to four days. Refrigerate up to a week. This is delicious! 

Happy Baking!