50 grams of chocolate + 80 grams of chocolate (divided)
½ cup oil + ½ Tablespoon oil (divided)
scant 2/3 cup sugar
2 cups flour
½ cup cocoa powder (unsweetened)
1 Tablespoon baking soda
¾ teaspoon salt
1 cup strongly brewed coffee
1 cup buttermilk
up to 5 Tablespoons milk
Directions and Notes:
For the cake:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray or oil a 10 cup bundt pan. Do this well; there’s nothing worse than a perfect cake that gets stuck in the pan.
3. Melt 50 grams of the chocolate in a saucepan over low heat. Stir it and be careful—it will scorch fast if left unattended.
4. Remove from heat and stir in the ½ cup oil and scant 2/3 cup sugar. Whisk until smooth, then whisk in the egg.
5. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well.
6. Combine half of the dry ingredients with the chocolate mixture. Stir in half of the coffee, then half of the buttermilk, followed by the remainder of the dry ingredients, the remainder of the coffee, and the remainder of the buttermilk. Stir just until combined. The batter may appear just slightly lumpy.
7. Pour the batter into the bundt pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out with just a few crumbs attached.
8. Allow to cool for 10-15 minutes, and then turn the cake out onto a plate.
For the ganache:
Well, my ganache is generally more of an art than a science, but the general idea is to combine hot cream (or in this case whole milk) with chocolate, allow it to cool until thick but still pourable, and then to pour it over the cake and allow it to set a little further before eating it. Here’s what to do; follow this and then add more milk if necessary until it reaches the consistency you like:
1. Heat 3 Tablespoons of whole milk over low heat. Stay with this to prevent it from scorching.
2. When the milk is hot, remove from heat and stir in the 80 grams of chocolate. This will be THICK… If the chocolate needs more heat to melt, which is likely, put it back on the heat source, and, keeping the heat as low as possible, stir in the chocolate until it’s melted, and then whisk in the ½ Tablespoon of oil. If the mixture is extremely thick, add 1- 2 Tablespoons more of milk.
3. Wait up to a few minutes until the ganache is at a desired thickness but still pourable before pouring it onto the cooled cake. Sprinkle with chopped nuts, sprinkles, etc. before serving.
Adapted from A Whisk and a Spoon.