CHOCOLATE GANACHE CAKE

Discover the best homemade chocolate cake ever. Its velvety smooth ganache frosting is the perfect finishing touch, and the entire cake can be ready in just 10 minutes.

INGREDIENTS

6 ounces plain yogurt or sour cream

1 egg, at room temperature

1 cup granulated sugar

¼ cup vegetable oil

1 ½ teaspoons vanilla extract

½ cup brewed coffee, brewed in warm water

½ cup unsweetened natural cocoa powder

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Chocolate Ganache

1 1/2 cups semi-sweet chocolate chips

¾ cup heavy cream

INSTRUCTIONS

Preheat oven to 180°C. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.

Add coffee, cocoa powder and whisk vigorously until batter is smooth and free from lumps. Next add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.

Make sure the cake cools down completely in the pan for at least 30 minutes before applying the ganache.

For the Chocolate Ganache, place chocolate and cream in a saucepan. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Set aside for about 10 minutes, allowing ganache to cool and thicken a bit.

Whisk the mixture briefly and then pour it evenly over the cake. Use a spatula or offset knife to gently spread and smooth out the ganache.

Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake.

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