Ingredients: |
Ingredients: 1 Duncan Hines Dark Chocolate Cake Mix
3 eggs
1 cup Starbucks coffee, freshly brewed and cooled
1/3 cup oil
Ganache:
2 cups heavy cream
1/2 cup powdered sugar
1/8 tsp salt
1 lb bittersweet chocolate, broken into pieces
Alternative Frosting: Chocolate Buttercream
3 cups powdered sugar
2/3 cup cocoa powder (Hershey's)
1/2 cup butter, softened
1 tsp vanilla
1-2 Tbsp milk
1 Tbsp meringue powder (optional)
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Directions: |
Directions:Cake:
Preheat oven to 350º
Line 8" or 9" round cake pans with parchment paper and spray lightly with cooking spray.
Mix cake mix, brewed coffee, eggs, and oil. blend for 30 seconds, then beat for 2 minutes with electric mixer on medium speed.
Pour into pans and bake.24-29 minutes for 8" pans and 22 to 27 minutes for 9" pans.
Cake is done when toothpick inserted in center comes out clean. Let cake cool on wire rack. Can frost with either chocolate buttercream frosting or the dark chocolate ganache.
Ganache:
In a large saucepan, bring the cream, sugar, and salt to a boil. Immediately remove from heat and add the chocolate. Let stand without stirring for 1 minute. Then whisk until combined. Refrigerate, stirring occasionally until spreadable.
Chocolate Buttercream:
In electric mixer beat butter, vanilla, and milk. Then add dry ingredients and beat. If needed to get proper consistency, add more milk for thinner frosting, more powdered sugar for thicker frosting. Note: The meringue powder makes frosting more spreadable and easier to decorate with. You can find it where Wilton cake supplies are sold, such as JoAnn Fabrics. |
This recipe for Dark Chocolate Mocha Cake with Dark Chocolate Genache is from