Black Magic Cake with Ganache Frosting

I planned on saving this recipe for Halloween, but that was before I realized Halloween fell on a Saturday. No one is at work on Saturdays. And for the first time in a bajillion years, I have plans.

Kind of.

I'm going with my bfflx10000928475 (Hi KW) to take her son Trick or Treating and we're going to be a coven of vampires. Can you be a coven with only three? I don't know. We're going to be a trio of vampires.

Anyway, I've been looking forward to making this cake since I found the recipe back in September so I decided to make it for tomorrow.

Black Magic Cake with Ganache Frosting

Ingredients:

Batter:

1 3/4 cups of flour

2 cups of white sugar

3/4 cups of unsweetened cocoa powder

2 teaspoons of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 eggs

2 cups of strong brewed coffee

1 cup of buttermilk

1/2 cup of vegetable oil

1 teaspoon of vanilla extract

Frosting:

1/2 cup of heavy cream

8 ozs of chocolate

Directions:

Batter:

1.) Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.

2.) In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

3.) Add eggs, coffee, buttermilk, oil and vanilla.

4.) Beat for 2 minutes on medium speed.

5.) Pour in the prepared pans.

6.) Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.

7.) Cool completely and frost.

Ganache Frosting:

1.) In a medium sauce pan, heat the heavy cream.

2.) Add in chocolate.

3.) Stir until smooth.

4.) Remove from pan and allow to cool before topping cake.

Notes: After mixing the batter, it should be thin. Don't worry about that when pouring it into the pans; it's supposed to be that way. For the layer of frosting between the two cakes, I whipped the ganache to make it more like frosting than glaze. To do that, I allowed it to cool a bit and then popped it in the refrigerator for about 5 minutes. After that, I beat it on high speed until it had a thicker consistency. For the actual topping of the cake, I used the ganache in its glazed form. I'm not 100% how this is going to taste, because I used semi-sweet chocolate. I'm afraid it might be a little too bitter so if I decide to make this cake again, I'll probably use milk chocolate for the ganache.

 

 

 

 

 

Like I said, I'm not too sure how it's going to taste, but regardless, I'm sure the guinea pigs officers will devour it.