Originally uploaded by ted_major
Chocolate Cake with Ganache Frosting
- 1 1/4 C. flour
- 2 Tbs. dutch-process cocoa (I used Hershey’s Dark)
- 1 1/2 tsp. baking powder
- 1 C. sugar
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/2 C. milk
- 1/2 C. canola oil
- 2 eggs
- 2/3 C. heavy cream
- 1 1/2 C. semisweet chocolate chips (or 9 oz. semisweet chocolate, finely chopped)
Preheat oven to 350F and grease a 9-inch cake pan (Pam baking spray is fast & easy, but use oil & flour if you prefer).
Mix dry ingredients in a bowl. In a large mixing cup mix liquid ingredients and eggs. Pour liquids into bowl and mix until smooth.
Bake 35 minutes or until done (a toothpick inserted in the middle will come out clean).
Cool completely (refrigerate for 30 mins to an hour if necessary) and slice into 2 thin layers.
Heat cream in a small saucepan–you want the cream hot enough to melt the chocolate, but not scalded or simmering. Remove from heat and stir in the chocolate until smooth. Cool until thickened.
Ice the cake and chill in the refrigerator to harden the frosting.
Adapted from the Easy Chocolate Cake recipe at CacaoWeb. Thanks!