MISS TRUNCHBULL’S CHOCOLATE CAKE

INGREDIENTS
Cake

• 1 and 1/2 cups (355ml) boiling water
• 2 and 1/2 teaspoons instant espresso powder
• 4 and 1/2 ounces semi-sweet chocolate
• 2 and 1/2 cups (355g) all-purpose flour
• 2 and 3/4 cup (550g) granulated sugar
• 1 and 1/4 cups (100g) unsweetened cocoa powder
• 1 and 1/2 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons salt
• 3 large eggs
• 1 and 1/2 cups (360ml) buttermilk*
• 3/4 cup (175ml) vegetable oil
• 2 teaspoons vanilla

Chocolate Ganache

• 14 ounces semi-sweet or bittersweet chocolate, finely chopped
• 1 and 1/4 cups (300ml) heavy cream

Milk Chocolate Buttercream

• 3/4 cup (170g) unsalted butter
• 1 and 1/2 cups (170g) powdered sugar
• 4 ounces milk chocolate
• 1 teaspoon vanilla
• Pinch of salt

INSTRUCTIONS
Make the Cake

• Preheat the oven to 350F degrees. Line three 8-inch round cake pans** with parchment paper and grease with butter or nonstick cooking spray; set aside.
• In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.
• In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until combined.
• For full instructions please see : www.abajillianrecipes.com

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