Ingredients
Dry Ingredients
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Liquid Ingredients
2 large eggs
1 cup whole milk
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Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan. In a large bowl, and with an electric mixer, combine dry ingredients. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pan. Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan). Remove cake from oven, and cool completely on rack. After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar. Ganache: Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave. Wisk together until chocolate is shiny and of "drizzly" consistency. Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan. Dust with powdered sugar, if desired. **This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons