فج کیک

35 mins
Serves 1
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Directions

  1. 1Whisk together flour, cornflour, sugars, cocoa powder, baking powder, baking soda, and salt in a bowl.
  2. 2Whisk together flour, cornflour, sugars, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. 3Whisk together flour, cornflour, sugars, cocoa powder, baking powder, baking soda, and salt in a bowl.
  4. 4In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Then whisk in the coffee.
  5. 5In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Then whisk in the coffee.
  6. 6In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Then whisk in the coffee.
  7. 7Make a well in the dry ingredients and pour the wet batter into the dry. Mix until combined.
  8. 8Make a well in the dry ingredients and pour the wet batter into the dry. Mix until combined.
  9. 9Make a well in the dry ingredients and pour the wet batter into the dry. Mix until combined.
  10. 10Pour the batter evenly into two greased 9 inch cake pans.
  11. 11Pour the batter evenly into two greased 9 inch cake pans.
  12. 12Pour the batter evenly into two greased 9 inch cake pans.
  13. 13Bake at 180 for 35 mins
  14. 14Bake at 180 for 35 mins
  15. 15Bake at 180 for 35 mins
  16. 16Make the ganache by adding heavy cream and sugar to a saucepan over medium heat. Bring to a simmer, remove from heat and pour into a bowl with chocolate and butter. Whisk until smooth and refrigerate for at least 30 mins.
  17. 17Make the ganache by adding heavy cream and sugar to a saucepan over medium heat. Bring to a simmer, remove from heat and pour into a bowl with chocolate and butter. Whisk until smooth and refrigerate for at least 30 mins.
  18. 18Make the ganache by adding heavy cream and sugar to a saucepan over medium heat. Bring to a simmer, remove from heat and pour into a bowl with chocolate and butter. Whisk until smooth and refrigerate for at least 30 mins.
  19. 19Allow the cake to cool before frosting.
  20. 20Allow the cake to cool before frosting.
  21. 21Allow the cake to cool before frosting.

Ingredients

  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 2 tsp cornflour
  • 2 tsp cornflour
  • 2 tsp cornflour
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 0.5 cups brown sugar
  • 0.5 cups brown sugar
  • 0.5 cups brown sugar
  • 0.5 cups cocoa powder
  • 0.5 cups cocoa powder
  • 0.5 cups cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp eggs
  • 2 tsp eggs
  • 2 tsp eggs
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 0.75 cups buttermilk
  • 0.75 cups buttermilk
  • 0.75 cups buttermilk
  • 0.5 cups vegetable oil
  • 0.5 cups vegetable oil
  • 0.5 cups vegetable oil
  • 0.5 cups warm coffee
  • 0.5 cups warm coffee
  • 0.5 cups warm coffee
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 8 oz semisweet chocolate, chopped
  • 8 oz semisweet chocolate, chopped
  • 8 oz semisweet chocolate, chopped
  • 6 tsp unsalted butter
  • 6 tsp unsalted butter
  • 6 tsp unsalted butter

Equipment

whiskmixing bowls9 inch cake panssaucepanspatula