11 ounces 60% cacao chocolate chips 1/2 cup heavy whipping cream 1 1/2 sticks butter, cut into 1 ounce pieces
Place the chocolate chips and cream in a heat proof bowl set over a small pan of simmering water, stirring occasionally.
the chocolate is completely melted, remove from the heat. In 4 ounce
increments, whisk the butter into the melted chocolate until completely
ganache icing will need to rest at room temperature for 1 hour before it
can be spread onto the cake (or you can place it into the refrigerator
for 15-20 min to harden faster).
9 tbsp unsweetened cocoa powder 1 1/2 cups non-self rising cake flour (King Arthur Flour) 1/2 tsp salt 1 tsp baking soda 1/4 tsp baking powder 1 stick unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature 1/2 cup coffee (hazelnut flavor) 1/2 cup 2% milk
an oven rack to the center of the oven and preheat to 350*F. Butter two
9x2 cake pans and line the bottoms with parchment paper (I use a
shortcut I learned from watching the tv show Good Eats:
fold the parchment paper into a square and then twice over; line up to
the center of the pan and then cut. This method will save a lot of
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder. Set aside.
a mixer, blend the butter and sugar for 5 min. Next add the eggs one at
a time. Add half the dry ingredients slowly, then half the coffee and
milk. Then add the rest of the dry ingredients and the other half of the
coffee and milk.
Divide the batter equally into the two cake pans and bake for 25 min. Cool completely before icing.
one cake out of the pan and remove the parchment paper before inverting
onto your serving plate. Smooth a good amount of icing over the top.
Repeat with the second cake except place all the remaining icing on top.
Smooth the icing over the sides of the cake first and then smooth the
top, or add a design.
Store the cake at room temperature under a cake dome.