Mocha Devil’s Food Cake

ingredients

For the Ganache:

1/3 cup semisweet chocolate pieces

1/4 cup heavy whipping cream

1 tablespoon butter

1 teaspoon light corn syrup

For the Cake:

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons instant espresso coffee powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shortening

1 3/4 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/3 cups cold water

For the Frosting:

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon instant espresso coffee powder

1/3 cup unsweetened cocoa powder

6 1/2 cups confectioners' sugar

Optional: 1 to 2 tablespoons milk

Optional: dark chocolate sprinkles

instructions

For the Ganache:

Add the chocolate, whipping cream, butter and corn syrup to a small microwave safe bowl.

Heat 1 minute and stir until melted and creamy.

Set aside to cool to room temperature.

For the Cake:

Preheat oven to 350 degrees.

Spray TWO 9-inch cake pans with non stick cooking spray, line the bottoms with parchment paper; spray the top of the paper with non stick cooking spray and set aside.

In a medium bowl stir together the flour, cocoa, espresso powder, baking soda and salt; set aside.

In a large mixing bowl beat shortening until fluffy (about 30 seconds).

Gradually add the sugar, scrap the sides of the bowl, add eggs one at a time making sure they are incorporated; add the vanilla.

Alternate between the cold water and the flour mixture; mix until just combined.

Spoon batter into the prepared pans ( a little over 2 cups each), spreading evenly.

Bake 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean.

Cool cake in pans 15 minutes.

Remove layers from pans and cool completely on wire racks.

For the Frosting:

In a large mixing bowl beat cream cheese, shortening and vanilla until light and fluffy.

Add the espresso powder and cocoa powder; mix until combined.

Gradually add 1 cup of sugar at a time and beat until smooth.

If necessary, beat in enough milk to reach spreading consistency.

Fill and frost cake layers with frosting.

Spoon or pour ganache into a small zip top bag; pipe on top of the cake in a crisscross pattern.

Press dark chocolate sprinkles on the side of the cake.

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