Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot coffee
- 1/2 cup chocolate chips (optional for extra chocolatey goodness)
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Directions:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Combine:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir until just combined.
- Mix in the hot coffee until the batter is smooth. (The batter will be thin—this is okay!)
- Fold in chocolate chips if using.
- Bake:
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Ganache:
- In a small saucepan, heat the heavy cream until just simmering.
- Remove from heat and add the chocolate chips, stirring until smooth.
- Stir in the butter until glossy.
- Finish the Cake:
- Once the cake has cooled, pour the ganache over the top, letting it drip down the sides for an extra touch of indulgence.
- Let the ganache set slightly before serving.
This cake is perfect for those days when you need a little extra comfort. The rich chocolate flavors and the smooth ganache are sure to bring some sweetness to even the saddest moments. If you give this recipe a try, I’d love to hear how it turns out!
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