Chocolate chips (milk) (you can us any type of chocolate ) – 1 cups
Salt – a pinch Milk Chocolate Filling
Unsalted butter – 1 stick (softened to room temperature)
Confectioners Sugar – 1 ¾ cup
Unsweetened cocoa powder – 35 g
Heavy cream – 2 tbsp
Vanilla extract – ¼ tsp
Salt – a pinch Optional for decoration:
Crushed hazelnuts
(or) (and)
Drizzle some melted white chocolate (used my own designs) on a parchment paper and placed in the freezer for decoration.
Instructions
Preheat oven to 350F degrees. Use non stick spray on two 9 inch round cake pans. For Cake :
In a medium sized bowl,sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set aside.
In a large bowl, mix buttermilk, oil, room temperature eggs, and vanilla until combined. Slowly add the dry ingredients to this bowl and mix slowly until combined. Finally add the coffee , the batter might get thin which is good.
Pour the batter into the pan for 28 - 30 minutes and wait until a toothpick is inserted and comes out clean. Allow to cool before frosting. Filling:
Beat the butter on high speed until smooth and creamy.
Slowly add confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter. Add the vanilla and cream, beat well till you get the right consistency to use as filling. Ganache Glaze:
Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate and whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes. Assemble cake:
Place 1 layer, flat side up, on a plate, spread the top with frosting.
Place the second layer on top, rounded side up,appy or pour the ganache on top.
decorate it with crushed hazelnuts, or white chocolate decorations like me
Notes
1. Eggs should be in room temperature. 2. If you are allergic to coffee, try hot water or hot chai. You won't taste any of coffee or chai in cake anyways.
Recipe by Relish The Bite at https://www.relishthebite.com/classic-chocolate-cake/