For the cake you will need:<\/strong><\/p>\n \u2022 One and three quarters cups all-purpose flour.<\/p> \u2022 Two cups granulated sugar.<\/p>\n \u2022 Three quarters of a cup unsweetened cocoa powder.<\/p>\n \u2022 Two teaspoons baking soda.<\/p>\n \u2022 One teaspoon baking powder.<\/p>\n \u2022 One teaspoon salt.<\/p>\n \u2022 Two large eggs.<\/p>\n \u2022 One cup buttermilk.<\/p>\n \u2022 One cup strong black coffee, room temperature.<\/p>\n \u2022 Half a cup vegetable oil.<\/p>\n \u2022 One teaspoon vanilla extract.<\/p>\n For the chocolate frosting:<\/strong><\/p>\n \u2022 One and a half cups unsalted butter, room temperature.<\/p>\n \u2022 One cup cocoa powder.<\/p>\n \u2022 One tablespoon vanilla extract.<\/p>\n \u2022 Five cups powdered sugar.<\/p>\n \u2022 Half a cup milk.<\/p>\n For the espresso ganache:<\/strong><\/p>\n \u2022 One cup chocolate chips.<\/p>\n \u2022 One cup cream.<\/p>\n \u2022 One tablespoon espresso powder.<\/p>\n \u2022 One tablespoon butter.<\/p>\n <\/p>\n ALSO READ:<\/span><\/p>\n Get ready for a hopping good time<\/a><\/p>\n Community leap at the opportunity to enjoy Rest-a-While\u2019s community market<\/a><\/p>\n <\/p>\n How to make the cake:<\/strong><\/p>\n Heat oven to 180 degrees Celsius.<\/p>\n In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.<\/p>\n In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.<\/p>\n Pour the dry flour mixture into this wet mixture and mix until just combined.<\/p>\n Pour batter in two round cake pans that have been greased and floured.<\/p>\n Bake for 35 to 38 minutes or until an inserted toothpick in the centre comes out clean.<\/p>\n Allow the cakes to cool down completely.<\/p>\n To make the chocolate frosting:<\/strong><\/p>\n In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.<\/p>\n Gradually add powdered sugar (one cup at a time), alternating with some milk and continue mixing until smooth and creamy.<\/p>\n Make the espresso ganache:<\/strong><\/p>\n In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,<\/p>\n Heat in the microwave at 30 second increments, mixing after each interval.<\/p>\n Continue doing this until you have smooth and creamy ganache.<\/p>\n Assemble the cake:<\/strong><\/p>\n Once the cakes have cooled down, spread frosting on top of one cake.<\/p>\n Place the other cake on top of the frosting.<\/p>\n Then, frost the entire cake in chocolate frosting.<\/p>\n Use the back of a spatula to design a diagonal pattern all around the cake.<\/p>\n Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.<\/p>\n \u2022 Recipe obtained from www.thestayathomechef.com.<\/strong><\/p>\n <\/p>\n Hav<\/strong>e a story?<\/strong><\/p>\n Contact the newsroom by emailing: Melissa Hart (Editor)\u00a0<\/span>germistoncitynews@caxton.co.za,<\/a>\u00a0<\/strong>Leigh Hodgson (News Editor)\u00a0<\/span>leighh@caxton.co.za\u00a0<\/a><\/strong>or Busi Vilakazi (Journalist)\u00a0busiv@caxton.co.za.<\/strong><\/a><\/p>\n Also follow us on:<\/p>\n
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