Ingredients
- Cake:
- 2 ounces unsweetened chocolate
- 1 egg
- 1 cup granulated sugar
- 1/3 cup Walnut oil
- 1 teaspoon Mexican vanilla
- 3/4 cup strong coffee
- 1/13 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large Butterfinger Candy Bars - crushed
- Frosting:
- 8 ounces semi-sweet chocolate ( I prefer Swiss or Belgium Chocolate) - chopped
- 6 ounces heavy whipping cream
- 2 teaspoons Mexican vanilla
- 4 Large Butterfinger Candy Bars - crushed
Preparation
Step 1
Cake:
Preheat the oven to 350F. Butter and flour an 8-inch round cake pan. Melt the chocolate in a bowl over hot water . Reserve. Beat the egg and slowly add the sugar, continue to beat until well blended. Add the oil, vanilla, melted chocolate and coffee and beat well. Mix the flour, baking powder and baking soda together and add to the melted chocolate mix beating vigorously until smooth and blended. Spread in the pan and sprinkle the crushed butterfinger candy over the cake (be sure not to get it too close to the edge or it will burn) and bake for 35-40 minutes or until a toothpick comes out clean. Cool and frost with Ganache frosting.
Frosting:
In a large metal bowl, place the chopped chocolate and vanilla. Heat the heavy whipping cream until just boiling. Pour over the chocolate. Rest for 30-60 seconds. Then whisk until smooth. Let cool slightly. Glaze the cake with the ganache frosting and then sprinkle the crushed candy bars over the surface and sides of the cake. Place in refrigerator until ready to serve.