Ingredients

The following ingredients have 12 Servings
  • 2 cups all purpose flour (measured with the spoon and level method)
  • 1 tsp fine salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3/4 cup cocoa powder (Dutch-processed recommended)
  • 2 cups white granulated sugar
  • 1 cup vegetable oil (or similar neutral-tasting cooking oil)
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup milk (whole (3%) milk recommended)
  • 1 cup brewed or instant coffee (hot)
  • 6 oz chocolate chips (about 1 cup)
  • 1/2 cup heavy (whipping cream)
  • 1 tsp vanilla or liqueur

Instruction

  • Preheat oven to 350F (regular bake/not fan-assisted). Reduce baking temperature by 25F if using a glass pan.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cocoa powder. Set aside.
  • In a large bowl with an electric mixer or with a hand whisk, or the bowl of a stand mixer fitted with the paddle attachment, mix together the white sugar and vegetable oil. Mix in the eggs and vanilla and beat until smooth and fluffy, about 2 minutes.
  • Combine the hot coffee with the milk. Add to the batter alternately with the flour mixture and mix until well combined.
  • Prepare your baking pan(s): For a 10-inch bundt pan, spray with Baking Spray (not cooking spray) or brush with shortening and dust with flour or cocoa powder. For a 9x13-inch pan, spray with baking or cooking spray. For Two 8 or 9-inch round cake pans, spray with baking or cooking spray and line the bottom of the pans with a round of parchment paper. For a smaller loaf, halve the recipe and bake in a parchment lined 8x4 or 9x5 loaf pan. For cupcakes, fill cupcake liners 3/4 full.
  • Pour batter into prepared baking pan and bake in preheated oven as indicated below, or until a tester inserted in the centre of the cake comes out clean. For Bundt pan, cool cake in pan 10 minutes, then remove to a cooling rack. For all other pans, allow to cool completely in the pan.
  • (Baking times are approximate and will vary between ovens and different types of pans. Always watch closely and bake until a tester comes out clean.)
  • 10-inch bundt pan - bake for 40-50 minutes
  • Two 8 or 9-inch round pans - bake for 25-35 minutes
  • 9x13-inch pan- bake for 40-50 minutes
  • Loaf pan - **Halve the recipe and bake in one 8x4 or 9x5 loaf pan for 30-45 minutes.
  • Cupcakes - divide batter into cupcake liners, filling about 3/4 full. Bake for 20-30 minutes.
  • For the chocolate ganache: Combine chocolate and heavy cream in a small saucepan and warm over medium-low heat, whisking continually, until the chocolate is completely melted. Remove from heat and whisk in vanilla or liqueur. Allow to cool 10-15 minutes, whisking every couple of minutes, until the mixture thickens to a consistency that will not immediately run off the cake, but will flow down like lava (10-15 minutes). Don't let it sit too long or it will start to set. Spoon ganache over the top of the cake (or use a squirt-type bottle), pushing some down the edges around the cake to make drips. Jiggle the rack/cake a bit to smooth the ganache on the cake. Allow ganache to set on the cake 30 minutes.