Ingredients
The following ingredients have 4 Servings
- 1 ½ cups All-purpose flour
- 1 cup Sugar
- 5 tbsp unsweetened Cocoa powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Vanilla
- 1 tbsp Vinegar
- 5 tbsp Vegetable oil
- 1 cup cold water plus 1 teaspoon instant coffee granules, (diluted in the water)
- ½ cup Chocolate Chips
- 4 oz Dark eating Chocolate 65-70%, (broken into pieces)
- 4 oz Heavy Cream
- 1 tbsp Honey (Corn, Agave or Maple syrup (or a combo))
Instruction
- Preheat the oven to 350 F. Grease the baking pan (or use a small bundt pan like I did) with butter and sprinkle with a little flour. Shake off the excess flour. Set aside. You can replace the butter with non-stick spray if that is preferred.
- In a large mixing bowl, mix the flour, sugar, cocoa, baking soda and salt. Add in the chocolate chips and stir it in. Using a spoon, make three (3) wells in the flour mixture. In one pour in the vanilla extract; in another the vinegar, and in the third well the oil.
- Pour the cold water with coffee over the mixture and stir until moistened. Pour into 8 x 8-inch pan/baking dish or in a small Bundt pan (I used the latter). Bake in the oven for 25 to 30 minutes, or until it springs back when touched lightly.
- If using a bundt pan, let it cool in a wire rack for about 10-15 minutes and then invert and cool completely. Make sure that the cake is fully cooled before you drizzle/pour the ganache on top. If not using a Bundt pan, you can let the cake cool completely in the baking dish.
