Chocolate Cake with Chocolate Ganache
Ingredients
Cake:
- 2 cups 280g all purpose flour
- 2 cups 400g white granulated sugar
- 1 cup 100g unsweetened cocoa powder
- 1 tbsp baking powder **See notes
- ½ tsp salt
- ½ cup 113g unsalted butter, softened
- 4 large egg whites
- 2 large eggs
- 1 cup 240 ml milk
- 3 tsp instant coffee **See notes
- 2 tsp vanilla extract
Ganache:
- 1 cup 180g semi sweet chocolate chips
- ½ cup 120 ml heavy cream or whipping cream
- ½ tsp instant coffee (Optional **See notes)
Instructions
Cake
- Pre-heat oven at 350ºF (180ºC).
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder and salt. Stir well.
- Add softened butter, egg whites and eggs. Mix at low speed for about 1 minute and then at high speed for another minute.
- Add milk, instant coffee and vanilla extract. Mix for another 2 minutes until the batter is smooth.
- Pour batter into a prepared Bundt cake pan, tap a few times to release the air bubbles and bake for about 35-40 minutes or until a knife inserted in the center comes out clean. Let the cake cool inside the pan on a cooling rack for about 10 minutes. Then, take it out of the pan and let the cake cool completely on the cooling rack before adding the ganache.
Ganache
- Heat heavy cream at medium low until boiling point.
- Place semi sweet chocolate chips in a medium bowl, pour the hot heavy cream over the chocolate chips and whisk until smooth. Add the instant coffee and keep whisking until it is well blended.
- Allow the ganache to cool slightly before pouring it over the cake. Do not refrigerate.
Video
Notes
- If not using a bundt pan you can also add 1½ tsp baking soda.
- You can dissolve the instant coffee with a little bit of water before adding it to the cake or ganache.
Nutritional values are approximate and calculated per serving.
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