Recipe source -www.Hersheys.com
You can find the original recipe here
Ingredients
- All purpose flour- 3/4 cup
- Sugar-1/2 cup
- Cocoa powder-1/8 cup
- Instant coffee powder-1/2 to 3/4 tsp
- Salt-1/8 tsp
- Baking soda-1/2 tsp
- Vegetable oil-3 tbsp
- Water-1/2 cup
- White vinegar-1/2 tbsp
- Vanilla essence-1/2 tsp
METHOD
- Preheat oven to 180 Deg C.
- Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
- In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
- Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
- Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
- Bake at 180 deg C for about 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Allow it to cool completely.Gently invert the can to release the cake.
- Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
- Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
- Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.
Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.
- Preheat oven to 180 Deg C.
- Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
- In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
- Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
- Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
- Bake at 180 deg C for about 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Allow it to cool completely.Gently invert the can to release the cake.
- Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
- Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
- Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.
CHOCOLATE GANACHE
Ingredients
- Chopped Dark chocolate- 1/4 to 1/2 cup
- Cream- 1/2 cup( see note for vegan version)
- In a sauce pan bring cream to just under a boil.
- Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
- Allow this to cool completely and refrigerate for 1 hour or until required.
NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.
