-For the cake:
•1 cup sugar.
•½ (half)cup sour cream.(or Greek yoghurt.)Do not use fat free.
•¼ (quarter) cup vegetable oil.
•2 teaspoons vanilla.
•½ (half) a cup unsweetened cocoa powder.
•½ (half) a cup brewed,cooled coffee.
•1 cup flour.
•1 teaspoon baking soda.
•½ (half) Teaspoon baking power.
•½ a teaspoon table salt.
•1 teaspoon sea salt for sprinkling.(optional)
-For the ganache frosting:
•9 oz semi sweet chocolate chips.
•¾ (three quarters) cup cream.
•1 teaspoon vanilla.
For the cake:
•Preheat oven to 350 degrees.
•Spray an 8×8 pan with non stick spray. (or grease it with butter and flour.)
•In a large mixing bowl combine the egg,sugar,sour cream,vegetable oil and vanilla until well blended.
•Add cocoa powder and coffee.Mix until no lumps are evident.
•Add the flour,baking soda,baking powder and salt.
•Mix until just combined.
•Pour into prepared pan
Bake for about 25-30 minutes or until the toothpick/butter knife comes out clean.(I prefer to use a butter knife to make sure the bottom is also done.)Do not open the oven too early or cake will sink.
•Let it cool.
For the ganache frosting:
•Pour chocolate chips in a large bowl and put it in the microwave for 30 seconds or until just soft.
•In another bowl heat the cream until it just begins to boil.
•Pour over the chocolate chips and stir.Chocolate will melt and become a creamy consistency.
•Cool for 10 minutes before frosting the cake.
INFO / TIPS / CREDITS
-Chilling the cake for 30 minutes helps set the ganache.