From joyofbaking.com. Tender, moist and lightly chocolatey, this is a winner every time and is very easy to make. I don’t use the coffee extract.
- 1½ cups (195 grams) all purpose flour
- 1 cup (200 grams) granulated white sugar
- ¼ cup (25 grams) unsweetened cocoa powder (natural or Dutch processed) sifted
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (2 grams) baking soda
- ¼ teaspoon (1 gram) salt
- ⅓ cup (75 grams) unsalted butter melted
- 1 cup (240 grams) warm water
- 1 tablespoon (12 grams) lemon juice (or vinegar)
- 1 teaspoon (4 grams) pure vanilla extract
- ½ teaspoon (2 grams) pure coffee extract optional
- 4 ounces semi-sweet chocolate finely chopped
- ½ cup (120 ml/grams) heavy whipping cream
- 2 teaspoons (8⅔ grams) butter diced
- Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray an 8-inch (20 cm) square baking pan with a nonstick cooking spray. Line the bottom of the pan with parchment paper.
- In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the melted butter, water, lemon juice, vanilla extract, and coffee extract (if using). Mix all the ingredients together until well blended.
- Pour the batter into your pan and bake in preheated oven for about 28 - 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before removing the cake from the pan.
- For the ganache, Place the chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
- Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil.
- Immediately pour the cream over the chocolate and allow to stand for a few minutes. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled and set to spreading consistency.
- Spread the Ganache on the top and sides of the cake.