Chocolate Cake with Ganache Frosting

This chocolate cake with chocolate ganache frosting is rich and moist with just the right measure of sweetness. It is simple enough to make that it only requires whisking by hand.

INGREDIENTS

For the cake:

• 1 cup milk
• 1 tablespoon white vinegar
• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup Dutch-process cocoa powder
• ¾ cup strong coffee, hot
• 3 ounces semisweet chocolate
• 2 large eggs, lightly beaten
• ½ cup canola oil
• 1 teaspoon vanilla extract

For the frosting:

• 12 ounces semisweet chocolate, chopped
• 4 tablespoons butter, cubed
• 1 ½ cups heavy cream

For the shards:

• 4 ounces semisweet chocolate, chopped

INSTRUCTIONS

Make the frosting:

1. Place the chocolate (12 ounces) and butter in a bowl.
2. Heat the cream in the microwave for about 2 minutes, until hot but not boiling.  Pour it over the chocolate and butter.  Let it sit for 5 minutes to melt the chocolate.
3. Stir until smooth.
4. Cover and refrigerate for 1-2 hours until thick.  Stir every 15 minutes to cool the mixture evenly.  You want a spreadable consistency for the frosting.

Make the cake:

1. Position a rack in the middle part of the oven and preheat to 350° Fahrenheit.
2. Prepare three 6-inch or two 8-inch round cake pans.  Grease pans with oil or butter and line with parchment paper.  Set aside.
3. Combine milk and vinegar.  After about 5 minutes, it will start to curdle.  This will be your buttermilk.  Set aside. 
4. DRY INGREDIENTS:  In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Sift the cocoa powder right into the bowl.  Mix until incorporated.  Set aside.
5. WET INGREDIENTS:  In a bowl, combine hot coffee and chocolate (3 ounces).  Let it sit for a few minutes until the chocolate starts to melt.  Mix it up with a whisk.  Add the buttermilk, eggs, oil, and vanilla extract.  Mix until fully combined.
6. Combine the wet ingredients into the dry ingredients.  Whisk until just combined.  Do not overmix.
7. Divide the batter into 2 or 3 pans.  Bake for 30 minutes or test by inserting a toothpick in the middle part of the cake.  It should be ready when it comes out almost clean.
8. Let it cool completely before frosting.  If you prefer more layers to your cake, divide in half horizontally to make 4 layers.

Make the chocolate shards:

1. In a heatproof bowl, melt the chocolate (4 ounces) in the microwave for about a minute.  Do not overheat.  Stir until all pieces are completely melted.
2. Pour chocolate on a parchment paper, approximately 12” x 16” in size. With an offset spatula, spread the melted chocolate to cover almost the entire parchment paper.
3. Cover with another sheet of parchment paper of the same size. Roll and seal with tape.
4. Refrigerate for a few minutes or until it has firmed up.
5. When ready to garnish, unroll.  With an offset spatula, lift the pieces gently and decorate.

Assemble:

1. Place one layer of cake onto a plate.  Top with a thin layer of frosting (about half a cup) and spread evenly.  If you did not cut the cake, then you can use half of the frosting at this time.  The rest will be used to cover the cake.
2. Do the same for the rest of the layers.  Apply the frosting on the sides as well so the shards can stick to the cake.
3. Decorate with chocolate shards all around the cake.
4. Refrigerate for about 30 minutes before cutting.  Enjoy!