Cooking Instructions
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Step 1
In a mixing jug, add
Water (1 cup)
and
Instant Espresso Powder (1 Tbsp)
. Allow powder to dissolve. Add
Buttermilk (1 cup)
. Set aside.
Step 2
In a mixing bowl, add
Butter (1 cup)
,
Granulated Sugar (1 1/2 cups)
, and
Brown Sugar (1/2 cup)
. Mix together until smooth.
Step 3
Add
Large Eggs (3)
and
Vanilla Extract (1/2 Tbsp)
. Mix until batter is smooth.
Step 4
In a separate bowl, add
All-Purpose Flour (2 cups)
,
Unsweetened Cocoa Powder (3/4 cup)
,
Baking Soda (1 tsp)
,
Baking Powder (1/2 Tbsp)
, and
Salt (1 tsp)
.
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 (2 cups)
and heated
Heavy Cream (1 1/2 cups)
. Allow to melt together for 2 minutes. Whisk until smooth. Place in fridge to thicken.
Step 8
Pour chocolate ganache over the cooled cake.
