ANNIE’S MOIST CHOCOLATE CAKE
1 3/4 cups flour
2 cups sugar
3/4 cup cacao powder
1 1/2 tsp baking powder
3/4 tsp salt
2 extra large eggs
1 cup buttermilk
1/2 cup melted butter
1 tbsp vanilla extract
1 cup strong hot coffee
Preheat oven to 180 º Celsius.
Grease 2 9-inch tins.
Sieve together all dry ingredients – twice.
Whisk together all wet ingredients except for coffee.
Mix wet & dry together until smooth.
Fold in coffee – very runny batter.
Pour batter evenly between 2 pans and bake for 35 minutes.
Allow to cool for 15 minutes in pans before turning out and cooling completely.
Whipped chocolate ganache:
Heat 2 cups of whipping cream in microwave, stir in 4 cups of dark chocolate chips until smooth, if need be, heat a further 30 seconds and stir until completely smooth. Rest in fridge for an hour, whip with balloon attachment on stand alone mixer until stiff, about 5 minutes.
Whisk one can caramel until smooth.
Spread caramel between layers, and frost cake with ganache.
Decorate with fresh strawberries.
Recipe and Photo: Annalize Hattingh
