Nana's Darkest Chocolate Cake

Ingredients

2 cups all-purpose flour (King Arthur)

2 cups  sugar

3/4 cup  unsweetened  dark cocoa powder (King Arthur Black Cocoa Powder)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/ 4  teaspoon  salt

1 teaspoon espresso powder

1 cup milk, or buttermilk

1/2 cup) vegetable oil, or canola oil, or melted coconut oil

2 large eggs

2  teaspoons vanilla extract (Watkins Vanilla or Mexican Vanilla)

1 cup boiling water

*Chocolate Ganache

(See photo below for suggested products)

Directions

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Pour batter into a prepared Bundt cake pan.  Bake for 35 minutes in 350° oven, check for doneness before removing.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan onto a cake plate.  Spoon Chocolate Ganache over each slice.

*Chocolate Ganache

• Heat one cup of heavy cream until warm (not boiling) 
• Pour over 2 cups of semi-sweet dark chocolate chips.  After 5 minutes, stir until smooth.  Pour over the cake or over each slice.

Note: I heat 1 cup of chocolate chips and 1 cup of cream in a glass bowl in the microwave.  Stir until blended into a chocolatey sauce, add a touch of vanilla  and spoon over each slice .  Refrigerate left over sauce  Ganache can be warmed again in the microwave for 30 seconds.