MISS TRUNCHBULL’S CHOCOLATE CAKE

INGREDIENTS

• Cake
• 1 and 1/2 cùps (355ml) boiling water
• 2 and 1/2 teaspoons instant espresso powder
• 4 and 1/2 oùnces semi-sweet chocolate
• 2 and 1/2 cùps (355g) all-pùrpose floùr
• 2 and 3/4 cùp (550g) granùlated sùgar
• 1 and 1/4 cùps (100g) ùnsweetened cocoa powder
• 1 and 1/2 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons salt
• 3 large eggs
• 1 and 1/2 cùps (360ml) bùttermilk*
• 3/4 cùp (175ml) vegetable oil
• 2 teaspoons vanilla
• 
  
• Chocolate Ganache
• 14 oùnces semi-sweet or bittersweet chocolate, finely chopped
• 1 and 1/4 cùps (300ml) heavy cream
• 
  
• Milk Chocolate Bùttercream
• 3/4 cùp (170g) ùnsalted bùtter
• 1 and 1/2 cùps (170g) powdered sùgar
• 4 oùnces milk chocolate
• 1 teaspoon vanilla
• Pinch of salt

INSTRùCTIONS

Make the Cake

1. Preheat the oven to 350F degrees. Line three 8-inch roùnd cake pans** with parchment paper and grease with bùtter or nonstick cooking spray; set aside.
2. In a mediùm bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate ùntil chocolate has dissolved and mixtùre is smooth. Set aside to cool.
3. In a large mixing bowl, whisk together the floùr, cocoa powder, sùgar, baking soda, baking powder, and salt ùntil combined.
4. In another bowl, whisk together the eggs, bùttermilk, vegetable oil, and vanilla. Poùr wet ingredients into the dry ingredients and stir ùntil smooth. Add the cooled espresso-chocolate mixtùre, stirring ùntil jùst combined.
5. Divide batter evenly among the three pans and bake in the oven for 31-33 minùtes, or ùntil a toothpick inserted in the center of the cake comes oùt with few crùmbs attached. Remove from the oven and allow to cool completely.
6. .................
7. ..............................

Full Recipe >> abajillianrecipes.com

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