Ingredients
- Dark Chocolate Ganache:
- 1 bag Dark Chocolate Chips (you can use dark, semi-sweet, or milk chocolate chips depending on what degree of sweetness you'd like)
- 3/4 cup Heavy Cream
- Cake:
- 2 cups Flour
- 1 cup Ghirardelli Unsweetened Cocoa Powder
- 1/2 cup Instant Coffee Powder
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 Eggs
- 2 cups Brown Sugar
- 2/3 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 2 tsp Almond Extract
- 1 cup Chocolate Pudding
Preparation
Step 1
Dark Chocolate Ganache:
Pour heavy cream into a glass measuring cup. Microwave on high for 1 minute. Remove the cream and stir. Microwave for another minute. Remove from microwave.
Pour chocolate chips into a large bowl. Pour hot cream over the chocolate and stir.
pop the bowl back into la microwave and nuke it for 20 seconds if the chips aren't melted enough.
Stir more.
When all the chips have melted, set the ganache aside and allow it to cool. You could be impatient like me and give it an ice bath or throw it in the freezer. If you let it cool completely, it will get thick enough to use as frosting in a piping bag.
Cake:
Preheat oven to 350 F.
Grease a bundt pan WELL!
In a mixing bowl, combine all dry ingredients except brown sugar.
In a stand mixer, combine wet ingredients and brown sugar. Mix to combine.
With the mixer on, slowly incorporate dry ingredients with the wet. Mix on medium for one minute.
Pour batter into the bundt pan.
Bake for 50-55 minutes or until a toothpick comes out clean.
Cool in the pan for five minutes then turn it out onto a wire rack to cool, flat side down.
No need to trim it if it mounded during the cooking process. The force of gravity will deflate that mound.
Cool completely before drizzling Dark Chocolate Ganache over the cake.