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MOIST CHOCOLATE CAKE WITH GANACHE ICING

Ingredients:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 tsp baking soda
1/4 tsp iodized fine salt
1/2 + 1/3 cup cold water
1/3 cup cocoa powder
1/2 tsp vanilla extract
1/2 cup MAGNOLIA GOLD BUTTER SALTED
1-1/4 cups sugar
2 pc MAGNOLIA BROWN EGGS

Ganache Icing

1 cup MAGNOLIA ALL-PURPOSE CREAM
1 cup dark chocolate chips or dark chocolate block
1/4 cup MAGNOLIA GOLD BUTTER SALTED

Procedure:

  1. Preheat oven to 325 ̊F. Line an 8” round pan with baking paper.
  2. Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
  3. Combine cold water, cocoa powder and vanilla. Mix until smooth and chill.
  4. Cream butter and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. Lower speed then add dry ingredients alternately with cocoa mixture. Mix until smooth. Pour mixture into prepared pan. Bake for 25 to 30 minutes. Cool before unmolding onto platter.
  5. For Ganache icing, warm cream in a saucepan then add chocolate chips and butter. Stir until smooth.Frost cake with icing.

Makes 8 servings.

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