Chocolate Fudge Cake topped with a Callebaut Chocolate Ganache

Ingredients

3/4 cup cocoa powder (unsweetened)
2 cups all purpose flour
1 ¾ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup strong fresh brewed coffee
1 cup whole milk
1/2 cup vegetable oil
2 eggs
1 tsp white vinegar
1 tsp vanilla extract

Ganache
1/2 cup heavy cream
1 cup callebaut dark chocolate (chopped)

Method

• Preheat oven to 350 f
  
• Grease a 10 inch round cake pan with baking paper.
  
• Sift dry ingredients and set aside
  
• In a separate bowl mix wet ingredients.
  
• Combine the wet and dry ingredients and mix until combined. Pour into pan and bake until cake springs back when lightly touched (approx 45- 60 minutes). When cool make ganache
  
• Heat cream to a gentle boil. Remove from heat and stir in chocolate, stir until smooth. When tepid, pour over cake.
  
• Serves 4.
  
  

Recipes created by Executive Chef Frank Abbinante. Chefs On The Run.