We don’t talk enough about chocolate – and I’m going to fix that right now, especially when the prep to belly time here is 30 minutes – that’s right. This Chocolate Cake with Cocoa Buttermilk Ganache is moist, chocolaty and just lightly spongy, with melted chocolate oozing down the sides…oooooommmmm…
It’s a chocolate lover’s fix… that time of the month fix… or, because you just want to stay in bed and eat cake kind of fix… or all of the above.
The roasted pumpkin seeds make a crunchy and lightly bitter contrast to the sweetness of the cake. And the best part is, no melting of chocolate, either – this is a cocoa powder based cake – which means that I don’t get melt and burn things.
Did I mention 30 minutes from start to finish?
I think it’s possible to freeze a portion for “emergencies”, but I can’t say we had any leftovers to try…
- 2 cups all purpose flour
- 1½ cups granulated sugar
- ½ cup unsweetened cocoa powder, sifted
- 1 cup water
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 large egg, beaten
- 2 tsp baking soda
- butter for greasing
- 3 tbs butter
- 3 tbs unsweetened cocoa powder, sifted
- 1 tsp vanilla extract, or vanilla liqueur
- 4 tbs caster sugar
- 4 tbs buttermilk
- 1 cup pumpkin seeds, toasted in a skillet
- handful of toasted coconut flakes
- Preheat the oven to 350F (180C).
- In a large bowl, combine flour, sugar and cocoa powder, set aside.
- Combine water and oil in a saucepan and heat until the mixture comes to a boil (be careful - oil + water = splatter, heat only until you start to see the water bubbling). Stir into the flour mixture.
- Mix together the buttermilk, egg and baking soda. Add to the flour mixture and stir well to combine.
- Generously grease a 15x10 inch baking pan. Pour in the batter - it may seem a bit runny and pale at first, but it will set and darken.
- Bake for 18 - 22 minutes, testing by inserting a wooden skewer into the cake - if it comes out clean, it's ready.
- Let cool in the pan, or a wire rack, then cut into squares.
- Melt the butter in a medium saucepan. Remove from heat and stir in the cocoa, vanilla, sugar and buttermilk. Using a spoon, ladle onto the cake.
- Top the cake with the nuts and coconut. Serve warmed up.