Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together all Cake ingredients until well combined. Gradually add hot coffee and mix until smooth.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool completely in the pan.
While cake cools, prepare the Chocolate Ganache. In a saucepan, heat Heavy cream over medium heat until simmering.
Pour hot cream over High-quality dark chocolate and Unsalted butter in a bowl. Add Light corn syrup. Let sit for 1 minute, then whisk until smooth and glossy.
Pour ganache over cooled cake and spread evenly. Let set before serving.
Ingredients
8
2 cups240 gCake flour
2 cups400 gGranulated sugar
3/4 cup75 gDutch-processed cocoa powder
1 1/2 tsp7.5 mLBaking powder
1 1/2 tsp7.5 mLBaking soda
1 tsp5 mLSalt
1 cup240 mLButtermilk
1/2 cup120 mLCanola oil
22Large eggs
2 tsp10 mLVanilla bean paste
1 cup240 mLStrong brewed coffee
1 cup240 mLHeavy cream
12 oz340 gHigh-quality dark chocolate (60-70% cacao)
2 tbsp30 mLUnsalted butter
1 tbsp15 mLLight corn syrup
Equipment
9x13 inch baking pan
Large bowl
Whisk
Saucepan
Toothpick
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together all Cake ingredients until well combined. Gradually add hot coffee and mix until smooth.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool completely in the pan.
While cake cools, prepare the Chocolate Ganache. In a saucepan, heat Heavy cream over medium heat until simmering.
Pour hot cream over High-quality dark chocolate and Unsalted butter in a bowl. Add Light corn syrup. Let sit for 1 minute, then whisk until smooth and glossy.
Pour ganache over cooled cake and spread evenly. Let set before serving.
Comments