MISS TRUNCHBULL’S CHOCOLATE CAKE

INGREDIENTS

Cake

·       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

INSTRUCTIONS

Make the Cake

1.     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.

2.   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.

3.   …………………………………………

4.   …………………………………………………………….

Full  instructions: Click here