Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven. Butter or spray an 8 inch (20 cm) square baking pan with
a non stick cooking spray. Line the bottom of the pan with parchment paper.
In a large bowl
whisk or stir together the flour, sugar, cocoa powder, baking powder, baking
soda, and salt.
Add the melted
butter, water, lemon juice, vanilla extract, and coffee extract (if using). Mix all the
ingredients together until well blended. Pour the batter into your pan and bake in preheated
oven for about 28 - 30 minutes,
or until the cake springs back when lightly pressed and a toothpick inserted in
the center of the cake comes out clean. Remove from oven and place on a wire
rack to cool for about 10 - 15 minutes before removing the cake from the pan.
Chocolate Ganache: Place the
chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
Heat the cream and butter in a medium sized saucepan over medium heat
(can also be heated in the microwave). Bring just to a boil. Immediately
pour the cream over the chocolate and allow to stand for a few minutes. Stir
until smooth, then let stand at room temperature until the Ganache has completely cooled
and set to spreading consistency.
Spread the Ganache on the top and sides of the cake.
Makes about 10
- 12 servings.
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1 1/2 cups (195 grams) all purpose
1 cup (200 grams) granulated white
1/4 cup (25 grams) unsweetened
cocoa powder (regular unsweetened or Dutch-processed), sifted
(1 gram) salt
1/3 cup (75 grams) unsalted
1 cup (240 ml/grams) warm water
(12 grams) lemon juice
(4 grams) pure vanilla extract
1/2 teaspoon (2 grams)
pure coffee extract (optional)
6 ounces (170 grams)
(180 ml/grams) heavy whipping cream (35 - 40% butterfat content)
tablespoon (13 grams) butter, diced