MISS
TRUNCHBULL’S CHOCOLATE CAKE
INGREDIENTS
Cake
1 and 1/2 cups (355ml) boiling
water
2 and 1/2 teaspoons instant
espresso powder
4 and 1/2 ounces semi-sweet
chocolate
2 and 1/2 cups (355g) all-purpose
flour
2 and 3/4 cup (550g) granulated
sugar
1 and 1/4 cups (100g) unsweetened
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 cups (360ml) buttermilk*
3/4 cup (175ml) vegetable oil
2 teaspoons vanilla
Chocolate Ganache
14 ounces semi-sweet or
bittersweet chocolate, finely chopped
1 and 1/4 cups (300ml) heavy cream
Milk Chocolate Buttercream
3/4 cup (170g) unsalted butter
1 and 1/2 cups (170g) powdered
sugar
4 ounces milk chocolate
1 teaspoon vanilla
Pinch of salt
INSTRUCTIONS
Make the Cake
1. Preheat
the oven to 350F degrees. Line three 8-inch round cake pans** with parchment
paper and grease with butter or nonstick cooking spray; set aside.
2. In a
medium bowl, stir together the boiling water, espresso powder, and semi-sweet
chocolate until chocolate has dissolved and mixture is smooth. Set aside to
cool.
3. In a large
mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking
powder, and salt until combined.
4. In another
bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla. Pour wet
ingredients into the dry ingredients and stir until smooth. Add the cooled
espresso-chocolate mixture, stirring until just combined.
5. ……………………..
6. ………………………………..
Full instructions: Click here
