1 and 1/2 cups (355ml) boiling water
2 and 1/2 teaspoons instant espresso powder
4 and 1/2 ounces semi-sweet chocolate
2 and 1/2 cups (355g) all-purpose flour
2 and 3/4 cup (550g) granulated sugar
1 and 1/4 cups (100g) unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
3 large eggs
1 and 1/2 cups (360ml) buttermilk*
3/4 cup (175ml) vegetable oil
2 teaspoons vanilla

Chocolate Ganache
14 ounces semi-sweet or bittersweet chocolate, finely chopped
1 and 1/4 cups (300ml) heavy cream

Milk Chocolate Buttercream
3/4 cup (170g) unsalted butter
1 and 1/2 cups (170g) powdered sugar
4 ounces milk chocolate
1 teaspoon vanilla
Pinch of salt

  1. Make the Cake
  2. Preheat the oven to 350F degrees. Line three 8-inch round cake pans** with parchment paper and grease with butter or nonstick cooking spray; set aside.
  3. In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.

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