Table of Contents
A moist chocolate cake topped with a mocha-flavored ganache that has been whipped to soft peaks. Make the Cake: Preheat oven to 350 degrees F. Grease a 9×13-inch pan; set aside.
Instructions Place the chocolate chips in a heat proof bowl, set aside Put the heavy cream into a microwave safe measuring cup or bowl and microwave for 2-3 minutes or until boiling. Once the cream is boiling stir in the instant coffee if you want to make mocha ganache.
Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once.
The corn syrup gives the ganache a nice shine, plus the added sugar will also increase the stability. If you didn’t choose to make the mocha ganache this would also be when you would add any extracts you would like (I like using almond).
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