225g Samaritan Xocolata’s 70% Dark Chocolate (3 Signature bars)
1 cup heavy cream
1 tsp unsalted butter
½ cup sweetened condensed milk
2 teaspoons vanilla extract or other liquor flavor
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring, or lining with baking paper.
For the cake:
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. Beat slowly at first, so as not to splash. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pans and cool completely.
Frost cake with Ganache Frosting:
For the Chocolate Frosting:
Gently chop up chocolate or grate in a large bowl. (You can use our flavored chocolate bars if desired.)
Heat cream and condensed milk, to scalding, but not boiling.
Pour over chocolate and allow to sit for a couple of minutes, stirring gently as the chocolate melts. Add butter and vanilla or liquor and gently incorporate until you have a smooth, glossy frosting.
Set bottom layer of cake on wire rack with cookie sheet underneath to catch the drips.
Pour a generous amount of the frosting in the center of the cake layer, and gently spread towards the edges. Top with second layer. Pour frosting, while still warm, over entire cake and with a spatula, work towards the edges and down the sides until you have evenly covered the entire cake.
Refrigerate to let ganache set. Decorate with butter-cream or sprinkles or as desired.