Ingredients:
For the Cake:
- 1-1/2 C hot water
- 2 sticks (1 C) butter
- 1 C semi-sweet chocolate chips
- 1/4 C cocoa powder
- 2 C baker’s sugar (C&H makes one) – do not use regular sugar
- 2 eggs – lightly beaten
- 2 tsp vanilla extract
- 1-1/2 C self-rising flour (do not use regular flour)
For the Ganache:
- 1 C heavy whipping cream
- 12 oz. (1 bag) dark chocolate chips – I use Guittard Brand real semi- sweet chips (gold bag)
Directions:
- Spray a 12″ round cake pan with non-stick spray (I use Pam for Baking because it has flour in it) – set aside
- Preheat oven to 300 degrees
Make the Cake:
- In a saucepan over low heat, melt butter
- Add chocolate – stir until melted
- Add cocoa, sugar & vanilla
- Stir until sugar is dissolved
- Add hot water and stir well
- Remove from heat and let cool
- When cooled, add flour and beaten eggs and mix well – the mixture will be very runny
- Pour into a greased 12″ round cake pan and bake at 300 degrees for 1 hour and 15 minutes
- Allow to cool while making the Ganache
Make the Ganache:
- Place chocolate chips in a glass bowl
- In a saucepan, over medium-high heat, bring 1 C heavy whipping cream to a simmer (just until the edges start to bubble)
- Pour the heated cream over the chocolate chips and let sit 5 minutes
- Whisk until completely smooth
- Let Ganache cool for about 5 minutes
- Pour over cake and refrigerate for 2 hours (We like cold cake in our family)