- 2 cups sugar
- 1 & 3/4 cups all purpose flour
- 1 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa (I use half of each cocoa)2 eggs
- 1 cup milk (I use buttermilk)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Heat oven to 350°F. Grease and flour mini bunt cake pan (or two 9-inch round pans or one 13x9x2-inch baking pan)
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake 14 to 17 minutes for tiny bunt round pans (or 35 to 40 minutes for rectangular pan/large round or until wooden pick inserted in center comes out clean). Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoons cognac or brandy(optional)
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil.
- Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon oruntil smooth. If desired, add the liqueur.
- Makes enough ganache to cover one - 9 inch (23 cm) cake or torte.