Friday, January 4, 2019




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


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