1 cup + 2 tablespoons Unsated Butter, at room temperature
7 ounces Dark Chocolate, chopped(I use 60% cacao chocolate chips)
1½ cups Hot Coffee
1¼ cups Raw Cane Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
1¾ cup + 2 tablespoons Self-Rising Flour
⅓ cup Cocoa Powder
¼ teaspoon Salt
FOR THE GANACHE:
7 ounces Dark Chocolate(60% cacao chips are my favorite)
¾ cup Heavy Cream
1 tablespoon Unsalted Butter
Instructions
Preheat the oven to 350 degrees. Grease and flour a 9 inch round baking pan and line the bottom with parchment paper.
Place the butter and chocolate in a large mixing bowl and pour the hot coffee over the top. Let sit for 30 seconds then whisk together until everything is smooth and melted.
Add the sugar and whisk until dissolved. Add the eggs and vanilla extract and whisk again until smooth.
Whisk the flour, cocoa powder, and salt over the top of the liquid mixture and whisk in until just combined. Mixture will be a bit liquidy.
Pour the batter into the prepared pan and bake in the preheated oven for 55-60 minutes, or until top is puffed and cracked and a tester inserted into the center of the cake comes out with only a few moist crumbs attached. Cool the cake for 20-30 minutes, then remove it from the pan and set aside until completely cool..
FOR THE GANACHE:
Place the chocolate and butter in a mixing bowl. Heat the cream to steaming in a saucepan over medium/high heat. Pour over the chocolate and whisk until chocolate melts and mixture is smooth and silky. Place in the refrigerator for 30 minutes or until you are ready to frost the cake. Stir the ganache before using to make it smooth and spreadable. Spoon the ganache on top of the cake and smooth it across the top.
Slice into wedges to serve.
Store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/06/10/simple-chocolate-cake-chocolate-ganache/