Chocolate Cake with Whipped Mocha Ganache Frosting
The ultimate comfort food, this Chocolate Cake with Whipped Mocha Ganache Frosting is the perfect blend of rich chocolate and creamy mocha goodness. It’s easy to make and sure to satisfy your sweet tooth. Treat yourself tonight with this divine dessert!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup unsalted butter at room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- ⅔ cup hottest tap water
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ⅔ cup half-and-half
- 12 ounces dark chocolate finely chopped
- 3 tablespoons unsalted butter cut into small pieces, at room temperature
- 2 teaspoons instant espresso powder
- 1¼ cups heavy cream
- 1 tablespoon Kahlua
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13-inch pan; set aside.
- In a medium bowl, sift together the flour and baking soda, then stir in the salt.
- Using an electric mixer, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy. Scrape down the bowl, then add the vanilla and beat in the eggs, one at a time, until incorporated.
- In another bowl, whisk together the hottest tap water, cocoa powder, and instant espresso powder until smooth. Add the half-and-half and whisk until smooth.
- With the mixer on low, add the flour and chocolate mixtures alternately in thirds, beginning and ending with the flour.
- Pour the batter into the prepared pan, smooth the top, and bake for 20 to 30 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan on a wire rack before frosting.
- Place the chocolate, butter, and espresso powder in a bowl. Pour the cream into a small saucepan and heat until it simmers. Remove from heat and pour over the chocolate mixture. Let stand for 1 minute, then stir until melted and smooth.
- Refrigerate the ganache for 30 minutes. Beat with a handheld mixer on high speed for 15 to 20 seconds until soft peaks form.
- Immediately spread on the cooled cake and serve.
Notes
- Tip 1: Store leftovers in an airtight container at room temperature for up to 4 days.
- Tip 2: You can freeze the cake for up to 3 months by wrapping it tightly.
- Tip 3: Serve with vanilla ice cream for a delightful contrast.
- Tip 4: Garnish with fresh berries or nuts for added texture.
- Tip 5: Consider layering the cake for an elevated dessert experience.