Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dry ingredients
Wet ingredients
Ganache
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Dry ingredients
Sieve the flour and cocoa powder into a large bowl, add the sugar, baking powder, bicarbonate of soda and vanilla sugar, mix well.
Wet ingredients
Dissolve the coffee in boiling water, allow to cool. Add the coffee, buttermilk and oil to the dry ingredients, whisk into a smooth batter using the whisk on a mixer, transfer to the prepared tin.
To bake
Approx. 25 min. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Ganache
Melt the chocolate and butter in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Pour in the cream, stir until smooth. Cover and leave to stand at room temperature for approx. 30 mins. Spread the ganache on top of the cake, decorate with the chocolate sprinkles.
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