Ingredients
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 1 cup Trader Joe’s unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Baking spray
For the ganache:
8 ounces bittersweet chocolate chips from Trader Joe’s
1 1/2 tablespoons unsalted butter, at room temperature
1/2 cup heavy cream, heated to a simmer
1 – 2 tablespoons Courvoisier or whiskey, optional
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9-inch x 13-inch baking pan with baking spray.
Combine sugar, flour, cocoa, baking soda, baking powder, and salt in the bowl of a stand mixer, fitted with paddle attachment. Make a well in the center. Pour coffee, buttermilk, oil, eggs, and vanilla into the well. Blend on low to combine ingredients. Raise speed to medium and beat for 2 minutes. Batter will be thin. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
Remove from oven and cool in pan for 10 minutes. Remove from the pan by placing a wire cooling rack on top of pan. Invert to remove cake and finish cooling completely on a wire rack.
For the ganache:
Place the chips and butter in a bowl. Pour the hot cream over the mixture and allow to sit for a minute. Use a whisk to combine the chips, cream and butter until melted and smooth. If using, add the Courvoisier or whiskey and whisk until completely combined. Pour over top of cooled cake and spread evenly to cover the top completely.
To serve, cut into 2-inch squares.
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Fill and frost as desired.
Notes
To keep thinks neat and tidy in the RV, I actually returned the cake to the same pan it baked in before spreading the ganache on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
