Chocolate cake with chocolate ganache recipe ( details in caption )

Matilda Inspired Chocolate Cake

1 3/4 cups (210g) all-purpose flour
1/4 cup (30g) cornstarch
1 1/2 teaspoons (7g) baking soda
2 teaspoons (10g) baking powder
1 cup (200g) granulated sugar
3/4 cup (180g) dark brown sugar
1 cup (120g) unsweetened cocoa powder
2 teaspoons (10ml) vanilla extract
1 teaspoon (5g) salt
1 tablespoon (15ml) vinegar
3/4 cup (180ml) neutral oil
3 large eggs (room temp)
1/2 cup (120g) sour cream (room temp)
1 cup (240ml) buttermilk ( room temp)
2 teaspoons (10g) instant coffee + 1 cup hot water (240ml)

For Chocolate Ganache:
14 oz (397g) semi-sweet chocolate or dark cherry
1 3/4 cups (420ml) unsweetened heavy whipping cream
2 tablespoons (30g) honey

Method

1. Preheat oven to 350°F. Prepare 3 , 8’ inch baking pans by greasing and lining them.
2. In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt.
3. In a separate bowl, crack eggs, combine dark brown sugar and granulated sugar. Mix until well combined and pale in color (about 2-3 minutes).
4. Add sour cream, oil, vanilla extract, vinegar, and buttermilk. Mix until well combined.
5. In another bowl, combine cocoa powder and instant coffee. Add hot water and mix well.
6. Add half of the dry ingredients to the egg mixture. Pour in the hot coffee mixture. Mix, then add the remaining dry mixture and whisk until just combined. The cake batter should be thin and liquid.
7. Distribute evenly in 3, 8’ inch prepared pans and bake for 30-35 minutes (toothpick in the center comes out clean). Cool cakes completely before frosting.

For the Chocolate Ganache:

In a heatproof bowl, add chopped chocolate.
In a saucepan, warm up heavy whipping cream over medium heat until it begins to simmer, whisking continuously. Pour hot cream onto chocolate along with honey. Cover bowl for 5 minutes.
After 5 minutes, whisk until smooth. The ganache is ready to use as a drizzle, or you can let it cool and thicken by refrigerating (approximately 3-4 hours). Once cooled and thicken beat the ganache for 2-3 min with stand mixer and it’s ready to frost the cake.

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