Rock Your Sunday

 

With this delicious one-bowl, no-beaters-needed cake

 Chocolate Cake with Ganache Icing and Caramel Drizzle 

Cook's Notes: Imagine making a moist, chocolaty cake with a ganache topping, and no mixer is needed. It's easy, delicious, and your day will rock with just one slice. A sprinkle of toasted coconut, pecan bits, and a drizzle of caramel on the top are just the pièce de résistance! The recipe adapted from recipecritic.com

Cake Ingredients:

• 1 cup all-purpose flour
• 6 tablespoons dark unsweetened cocoa powder e.g. Hersheys
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• ½ cup coffee, cooled
• ½ cup buttermilk
• ¼ cup vegetable oil or canola oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• Optional 1 tablespoon Kahlua

Chocolate Ganache Ingredients:

• 4 oz. heavy whipping cream ½ cup
• 4 oz. dark chocolate melting wafers or your preferred chocolate e.g. 1 bar Ghirardelli 
• Store-bought caramel topping

Bittersweet Chocolate Cake Directions:

• Preheat the oven to 350°F.
• Spray an 8-inch round cake pan with PAM. Set aside.
• In a large mixing bowl, whisk together coffee and buttermilk. Whisk in the vegetable oil, then egg, vanilla, and Kahlua. Beat until thoroughly combined.
• Sift flour, cocoa powder, baking soda, and baking powder into the liquid mixture. Add salt and sugar and whisk until a smooth batter forms.
• Transfer the cake batter into the prepared cake pan and check at 26 minutes; a toothpick inserted in the center of the cake should come out clean, with just a few crumbs attached.
• Allow the cake to cool in the pan for 10 - 15 minutes before inverting it over and setting it on a wire rack to cool completely.

Chocolate Ganache Directions:

• Microwave the cream in a heat-proof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
• Add the chocolate pieces to a small mixing bowl and pour the hot cream over it. Allow it to stand for a minute or two before whisking until the chocolate has melted completely and the mixture is smooth. Let the ganache cool completely and refrigerate for about 15-20 minutes, until it thickens but remains pourable.
• Place the cooled cake on a cake stand or plate and smooth out the cooled ganache over the top of the cake. 
• Sprinkle with toasted coconut and pecans, and drizzle with caramel sauce. Refrigerate for an hour and place a sheet of wax paper lightly over the top. For best results, remove the cake 30 minutes before serving.
  

“Take a moment this Sunday for a day of reflection and gratitude.”