I spent my morning on Pinterest and found a really delicious chocolate cake recipe with ganache frosting. One Pinner said it was the best chocolate cake they’ve ever had, so of course this made the chocoholic inside of me scream for joy! The thought of chocolate cake with a rich and velvety ganache frosting sounded really decadent and may be a little over the top. So I opted to use my cream cheese frosting instead in this version.
Cook Time: 30 minutes
Yields 10 servings
2 cups cane sugar
1 3/4 cups all-purpose flour, sifted
3/4 cup Hershey’s unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon good quality vanilla extract
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. In the bowl of a stand mixer, add eggs, milk, coffee, oil and vanilla; beat on medium speed until well combined. Add in the dry ingredients and mix on medium speed for about 2 minutes, it’s ok that the batter looks thin. Pour batter evenly into prepared pans. Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Allow cake to cool 10 minutes; then remove from pans and allow to cool completely on wire racks. Cool completely. Generously frost one cake with cream cheese frosting, place the second cake over top and liberally apply the remaining frosting.
- 4 tablespoons unsalted butter, room temperature
- 4 cups confectioners’ sugar, sifted
- 1/4 teaspoon good quality pure vanilla extract
- 6 ounces cream cheese, room temperature
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.