INGREDIENTS FOR THE CAKE– 3/4 cup flour– 3/4 cup cocoa powder– 1/2 teaspoon salt– 2 teaspoons baking soda– 1 teaspoon baking powder– 1/2 cup butter softened– 2 cups sugar– 2 eggs– 1 teaspoon vanilla extract– 1/2 cup oil– 1 cup milk– 1 cup brewed coffeeCREAM FILLING– 1/3 cup flour– 1 1/4 cup milk– 1 teaspoon vanilla extract– 1 cup butter softened– 1 cup sugarGANACHE– 12 oz semi-sweet chocolate chips– 1 cup heavy cream
– Preheat the oven to 350 degrees and grease 2 9 inch round pans with nonstick cooking spray.– In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- Prepare the cream by whisking together the flour and milk in a medium saucepan. Cook over medium heat until the milk begins to simmer and thicken, stirring constantly. Remove from heat.
- Stir in the vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally. Add the milk mixture and continue whipping for five more minutes, until white and fluffy.
- To make the ganache, heat the cream in a small saucepan over medium low heat until just simmering. Remove the pan from heat and add the chocolate. Allow to rest for two minutes and do not stir.
- When the chocolate is melted, stir the ingredients together and carefully pour the ganache over the top of the cake. Smooth the ganache with a spatula.– Return the cake to the refrigerator to chill for one hour before slicing and serving.