Hershey's Black Magic Cake with Chocolate Ganache

Ingredients

• 2 cups sugar
• 1 3/4 c flour
• 3/4 c unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong black coffee, or 2 teaspoons powdered instant coffee plus 1 cup boiling water mixed together, slightly cooled
• 1 cup buttermilk, or sour milk (1 tablespoon white vinegar plus enough milk to equal 1 cup)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• Chocolate ganache (see recipe to follow)
• 4 ounces good quality semi-sweet chocolate chips
• 1/4 cup heavy whipping cream
• 1/2 teaspoon instant coffee granules (I use King Arthur’s Espresso Powder)

Instructions

1. 1

   --- For the cake: ---

2. 2

   Heat oven to 350°. Grease and flour a Bundt pan, or use cooking spray with flour (such as Baker’s Joy). In a large mixing bowl or stand mixer, blend sugar, flour, cocoa, baking soda, baking powder, and salt.

3. 3

   Add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed with a handheld or in a stand mixer for 2 minutes. The batter will be thin.

4. 4

   Pour batter into a prepared pan. Bake 50-55 minutes in a Bundt pan, 35-40 minutes in a rectangular pan, 20-25 minutes for cupcakes, or 30-35 minutes in round pans. Check for doneness by inserting a toothpick or cake tester — it should come out clean.

5. 5

   Cool for 10-15 minutes. Remove from pan and cool on a wire rack. Move the cake to a platter before you pour on the ganache.

6. 6

   --- For the ganache: ---

7. 7

   Create a double boiler by filling a medium saucepan half full of water. Place a heat-proof bowl (like a stainless bowl) on top of it and bring the water to a boil. The bottom of the bowl shouldn’t be touching the water.

8. 8

   Without waiting for the water to boil, add the chocolate chips, heavy cream and coffee granules to the bowl and stir constantly once it starts to all melt together.

9. 9

   Once melted and blended, remove from heat.