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The Best Chocolate Cake with Chocolate Ganache. The Best Chocolate Cake with Chocolate Ganache Of the hundreds of dessert recipes I have on my blog, I realized that I didn’t have a chocolate cake recipe so I changed that. With the easiest, one-bowl, five minute, from-scratch chocolate cake you’ll ever make. If you’re addicted to cake mix, you can break free. I’ve been there. I made this cake without a mixer and it was ready to go from bowl to oven in less than five minutes with just a couple turns of the whisk.

I’m the first to admit that cake mixes can be great because they’re convenient, the results are nearly guaranteed, and they produce moist and light cakes. This scratch cake does the same. Except it’s darker, richer, and more intensely chocolaty than a cake mix chocolate cake, which is a good thing if you like a nice dark, deeply chocolaty, chocolate cake. One way in which I kept the cake moist was by adding yogurt, which can be replaced with sour cream if that’s what you have on hand. Not sold on the cake yet? Print Save Ingredients: The Vanilla Bean Blog | the chocolate cake. This is it. This is the chocolate cake I’ve been searching for: The chocolate cake that my family asks me to make at birthdays. The chocolate cake that I sneak a piece of at breakfast. And lunch. And in the middle of the night. It is incredible: A moist, tender crumb, a rich chocolate flavor, a perfect butter cream frosting.

Really. Sometimes it shows up in my dreams. The Chocolate Cake Barefoot Contessa The batter will be very, very liquidity, so don’t let that worry you. 1 3/4 cup flour 2 cups sugar 3/4 cup good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 eggs, at room temperature 1 teaspoon vanilla 1 cup freshly brewed hot coffee Preheat the oven to 350. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Place one layer, flat side up, on a plate. Ms. (Visited 8,009 times, 5 visits today) In the kitchen with: cenk’s devil’s food cake. Cenk Sönmezsoy is the detail-oriented chocoholic behind the lovely food blog, Cafe Fernando. The first time my friend sent me a link to the blog, I thought, “Why is she sending me to some shop’s website??” But then the page loaded and I was bowled over by all the beautiful chocolate concoctions I saw, click after click.

Given his penchant for chocolate, it only made sense for Cenk to offer us a dramatic devil’s food cake with ginger-spiced ganache. Do you know many people who can resist a chocolate layer cake with a luscious ganache? The only person I ever met who could was allergic to chocolate. — Kristina About Cenk Sönmezsoy: Cenk Sönmezsoy is a food blogger, photographer, food stylist and a shameless chocoholic from İstanbul, Turkey. CLICK HERE for the full recipe after the jump! Devil’s Food Cake with Whipped Biscoff Ganache and Chocolate Shards Yields one 8-inch, two-layer cake Serves 8-10 For the Devil’s Food Cake For the Whipped Biscoff* Ganache For the Chocolate Shards 1. 2. 3. 4.