Messy picture notwithstanding, this is one of the few recipes that I return to again and again. I really don't like making desserts and don't have much luck with them but this never fails. You can serve it on its own, with whipped cream, with pretty much any icing that you like or with the ganache below.
1 3/4 cup flour 1 1/2 - 2 cups sugar (depends on your sweet tooth and the recipe works with both amounts) 3/4 cup cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon sea salt 1 cup buttermilk 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla extract 1 cup strong coffee
Preheat oven to 350.
Grease and line 2 8x2 inch cake tins.
Measure all dry ingredients together in a large bowl.
Mix all the wet ingredients together in a separate bowl, making sure that eggs are beaten and incorporated.
Mix the wet ingredients into the dry ingredients and beat well.
Pour into prepared the cake tins and cook for 35-38 minutes. A toothpick stuck into the center that comes out clean still remains, in 2016, the best gauge that the cake is done.
Remove from the oven and allow to cool completely before removing the cakes from the pans.
Ice with the ganache recipe below or frosting of your choice. If a small child is assisting with decorations (see photo above) make sure that you have an abundance of sprinkles since the ganache can take anything that's thrown at it. You can also serve it plain, with ice cream or whipped cream on the side.
Ganache:
4 Tbsp butter
1 pint cream
2 tsp vanilla or almond or orange extract (or Cognac or dark rum if children are not involved)
1 1/2 cups best bittersweet chocolate broken into pieces
Over very low heat, melt the chocolate in the cream, stirring constantly.
Once the chocolate is completely melted and the mixture is thick add the butter and the flavoring, again beating constantly. Mixture should become very glossy once the butter has melted through.
Allow to cool at room temperature for mixture to set and thicken.
Ice cake (makes enough for 2 2x8 inch cakes).
For an updated and more adult version of this cake, please check out the updated recipe, here.
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