Chocolate Cake

This is a super moist chocolate cake that is easy to throw together. Made for DBD's bday.
2/28/19 Made for VT trip in 9x13 pan.
12/8/23 Made for dinner party with whipped chocolate ganache (not as sweet as frosting).

• 2 c flour
• 1.5 c sugar
• 3/4 c cocoa
• 2 t baking powder
• 1.5 t baking soda
• 1 t salt
• 2 eggs
• 1 c coconut milk (or lactose-free milk)
• 1/2 c canola or coconut oil (melted)
• 2 t vanilla
• 1 c hot water

1. Mix dry ingredients in large bowl.
2. Add eggs-vanilla.
3. Pour in hot water. Mixture will be thin.
4. Bake in 2 greased 9" pans at 350F for 30-35 min.
5. Cool for 10 min. Remove from pans.
6. Prepare chocolate buttercream frosting OR sprinkle with confectioner's sugar and decorate with raspberries.

Chocolate Ganache

12/8/23 Only had 1 bar of Baker's semi-sweet chocolate so did half the recipe, which was just enough to barely put a layer between the 2 cakes and a topping.

• 1 c whipping cream
• 8 oz/2 bars semi-sweet chocolate

1. Finely chop the chocolate, to increase surface area for quick melting. Place in small bowl.
2. Heat cream in small saucepan until lightly bubbly but not boiling.
3. Pour over chocolate and let sit for 2 min.
4. Stir until chocolate is dissolved and thoroughly mixed, looking silky smooth.
5. Use...
1. immediately as drizzly dark topping
2. cooled (3-4 hours at room temp or 1 hour in fridge [stirring regularly]) as pipeable, spreadable topping
3. cooled and then whipped 2-3 min as pipeable, spreadable topping (with more volume)