Chocolate Cake

The recipe comes from a dear friend of mine who is one of the best cooks I have ever known. I have made many many cakes until now. But I have never made or tasted anything like this one. It is the most luscious, moist and intensely chocolaty cake I have tasted so far. Easy to make and bake, topped with the richest and most velvety ganache you have ever eaten.

Ingredients:

• 1 large egg
• 1 cup granulated sugar
• 6 ounces plain yogurt
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla
• 1/2 cup cold brewed coffee,
• 1/2 cup cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Chocolate Ganache Ingredients:

• 9 ounces bitter chocolate
• 3/4 cup heavy cream
• 1 teaspoon rum, bourbon

How To:

Preheat oven to 350° F. Grease and flour a 10-inch round cake pan; set aside. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder and whisk vigorously until batter is smooth.  Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined.

Pour runny batter into the prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow the cake to cool in pan completely, at least 30 minutes.

Chocolate Ganache:

Place chocolate in a medium bowl and place it on a pot with boiling water to soften chocolate; set aside. Heat the cream  just until it begins to bubble. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

Add rum or bourbon and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula.  Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake.

Enjoy!

 

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
•