Cooking Instructions
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Step 1
In a mixing jug, add
Water (240 mL)
and
Instant Espresso Powder (7 g)
. Allow powder to dissolve. Add
Buttermilk (240 mL)
. Set aside.
Step 2
In a mixing bowl, add
Butter (240 g)
,
Granulated Sugar (300 g)
, and
Brown Sugar (110 g)
. Mix together until smooth.
Step 3
Add
Farmhouse Eggs® Large Brown Eggs (3)
and
Vanilla Extract (10 mL)
. Mix until batter is smooth.
Step 4
In a separate bowl, add
All-Purpose Flour (250 g)
,
Unsweetened Cocoa Powder (65 g)
,
Baking Soda (5 g)
,
Baking Powder (7 g)
, and
Salt (6 g)
.
Step 5
Add the dry ingredients and buttermilk coffee mixture into the wet ingredients a bit at a time. Mix together until smooth.
Step 6
Transfer batter to a lightly greased 9 by 13-inch rectangular pan. Bake at 350 degrees F (180 degrees C) for 30-35 minutes.
Step 7
In a mixing bowl, add
Semi-Sweet Chocolate Chips (340 g)
and heated
Heavy Cream (360 mL)
. Allow to melt together for 2 minutes. Whisk until smooth. Place in fridge to thicken.
Step 8
Pour chocolate ganache over the cooled cake.
