Hot chocolate cake with a drizzle of ganache
For the cake:
485 grams of granulated sugar
140 grams of unsalted butter, room temperature
145 grams of sour cream
2 large eggs
3 egg whites
2 teaspoons of vanilla extract
2 tablespoons of instant coffee powder
2 tablespoons of hot water
215 grams of all-purpose flour
55 grams of unsweetened cocoa powder
cc of baking powder
¼ teaspoon of baking soda
½ teaspoon of sea salt
160 grams of chocolate (56% cocoa or darker), chips or chopped
1 cup heavy cream
8 ounces of semi-sweet chocolate chips
Preheat the oven to 350 ° F.
Liberally grease a Bundt pan with non-stick cooking spray and set aside. In a stand mixer fitted with the paddle, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add sour cream and mix well. Add the eggs and then the egg whites, one at a time, beating well after adding each egg. Once all the eggs are in, add the vanilla extract. Mix the coffee powder with the hot water. Add to the mixing bowl. In another bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix until well blended. Remove the bowl from the blender and sift the dry ingredients into the mixture. Use a spatula to mix gently until all the ingredients are completely combined. Add the chocolate chips and mix gently until well blended. Pour batter into Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Let cool for 10 minutes in the pan, then place on a cake ring or plate.
For the Ganache:
Heat heavy cream over medium heat in a small saucepan. Add chocolate and whisk until smooth. Drizzle the cake with as much of the ganache as you’d like.
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