If you’re a cake nerd like me - or have ever been on pinterest in your entire life - then you’ll have seen a bunch of cake recipes that are variations on a theme. I know you’ve been dying to know what the difference is between all of them (lol) so here I am answering your burning questions … So which one do I prefer? I prefer That Chocolate Cake with buttermilk subbed in for the hot coffee, but with minimal mixing. Here is why - with these leavening ratios and the cocoa I usually use (Fryes) I never end up with that chemically after taste that some chocolate cakes have.
I recently made this cake with 2% milk instead of buttermilk which is what I usually use and I could instantly see the difference. If you can get your hands on buttermilk then use that. If not then put a tablespoon of vinegar in a measuring cup, pour over enough milk to make 1 cup and let it stand until it starts to look thicker, almost like its curdling. It may not look delicious but it will make a world of a difference to your cake! The ganache despite being very impressive looking (and tasting) is super easy to make. I do suggest that you step away from the no name chocolate chips on this one. Chocolate chips will often have additives that help them hold their shape and will not melt smoothly. Milk chocolate chips especially can have this problem. 400g of chocolate can seem like a lot but it’s shy of two bags of chocolate chips or is 4 of the smaller bars of chocolate and will give you enough ganache to generously frost a cake. Because you know what makes me want to pull my hair out? When I have ¼ of the cake left to frost and there isn’t any frosting left. Yeah… that.
