Ingredients
- 1 cup freshly brewed hot coffee
- 1/2 cup unsweetened natural cocoa powder
- 3/4 cup packed light brown sugar
- 1/2 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
Chocolate Ganache
- 8 oz milk chocolate chips
- 1/2 cup of whipping cream
Directions
1Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray or lots of butter and then lining the bottom with parchment paper.
2In a different bowl using a mixer beat the butter and sugar on medium speed until light and fluffy, add the eggs to the mixture one at a time. Mix till the mixture combined and fluffy peaks appear, so about 2 minutes.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4Combining all the ingredients together. At low speed, mix in a third of the flour mixture and half of the coffee mixture Into the butter and eggs mixture. Add another third of the flour mixture and all the remaining coffee mixture. After that is mixed in, carefully fold in the remaining flour mixture with a spatula till all the ingredients are fully incorporated. The batter will be running, don’t worry it suppose to be that way.
5Pour the batter into the prepared cake pan. Bake for 25 minutes. Rotate the pan in the oven and bake for 25 minutes more. Remove from the oven and let cool for at least 30 mins. Then turn the cake out onto the cooling rack but be very careful due to the cake being moist it is fragile. Remove the parchment, and let the cake cool completely.
6Preparing Chocolate Ganache Place the chocolate chips into a bowl and set them aside. Heat the heavy cream till just begins to simmer. Pour the cream over the chocolate chips and let stand for 2 minutes. Mix until smooth and pour over cooled cake. Let the ganache set for at least 15 mins. Slice and serve!
