For chocolate lovers!!!! Every season is a good season for a piece of chocolate cake!!!!!
1 cup butter (2 sticks)
2 cups flour
1 cup sugar
½ cup unsweet cocoa powder
1 cup buttermilk
3 tsp. baking powder
1tsp. baking soda
½ tsp. salt
1 cup condensed milk
2 Tb. Water
3 Tb. Unsweet cocoa powder
1 Tb. Butter
½ tsp. vanilla
8 oz. good chocolate bitter cut in pieces
8 oz. heavy cream
2 Tb. Strong coffee
1 tsp. vanilla
Preparation for the cake
Preheat oven at 350F. Butter or spraying with baking spray two pans 6- inch cake rounds. Line bottoms with a parchment paper circle. Grease and flour the pans.
Sift flour, sugar, cocoa, baking soda, baking powder and salt.
Beat butter until soft and cream, slow add sugar and mix well, add eggs one at a time until well combined.
Add dry ingredients with buttermilk and vanilla, beat until smooth.
Divide batter among the two pans.
Bake for 30-35 minutes or until done. Remove cakes from the oven and let cool on wire racks. Filling and frost with the ganache.
Heat condensed milk, cocoa and water together in a small saucepan until melted and smooth until get the desired consistency. Remove from heat and add butter and vanilla. Fill the cake.
Heat heavy cream in a heatproof bowl set over a saucepan of simmer water (don’t allow bowl to touch water). When heavy cream start simmer add the chocolate and leave for two minutes. Off the heat whisk until smooth, add vanilla and strong coffee.
Pour ganache all over the top of the cake.