As summer nears its end, my baking season shall begin again. These past several months have been quite a whirlwind, what with so many changes in my life. During this upcoming fall season I will officially be a senior in university, meaning graduation is looming. While I am excited to finally graduate, it is quite intimidating to finally venture into the real world.
However, instead of moping around with anxiety and stress, what better way to end this summer than by eating some delicious chocolate cake complete with chocolate ganache and an adornment of fresh raspberries? Amirite?
Let’s get started!
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
2 teaspoons coffee granules
1 cup boiling water
adapted from here
8 ounces semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon coffee granules
- Preheat oven to 350º F. Spray a 9-inch cake pan with baking spray or butter and lightly flour it.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl to combine.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Mix the coffee granules into the boiling water. Then reduce speed of the mixer and carefully add coffee mixture to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Pour cake batter into the pan and bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 15 minutes, remove from the pan and cool completely.
- To make the ganache, cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Once the cake has cooled completely, pour the ganache over the cake and smooth with an offset spatula. Garnish with raspberries as you wish.