Double Chocolate Cake
- 2 cups All Purpose Flour
- 1 1/2 cups White Sugar
- 1/2 cup Brown Sugar
- 3/4 cup Dutch Process Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Fine Sea Salt
- 2 Eggs room temperature
- 1 cup Espresso room temperature
- 3/4 cup Buttermilk room temperature
- 1/2 cup Sour Cream room temperature
- 1/4 cup Semi Sweet Chocolate 4 oz melted
Chocolate Ganache
- 3 1/2 cups Dark Chocolate
- 1 1/2 cups Whipping Cream
Chocolate Mud Cupcakes
- 100 grams White Chocolate optional
Double Chocolate Cake
Pre heat oven to 350 F and line 24 muffin cups with parchment wrappers.
Pour the dry ingredients into the bowl of your stand mixer. Make a well in the center.
Add all the wet ingredients and beat on medium for 4 minutes, then scrape down the sides of the bowl, then beat for another 2 minutes.
Divide the cupcake batter evenly among the tins.
Bake for 20 minutes until a toothpick comes out clean.
Chocolate Ganache
Break the dark chocolate up and place in a heatproof bowl while you warm the cream in the small pot until very hot (but not boiling).
Pour the scalding cream over the chocolate and leave for a few minutes to melt.
Mix until smooth and allow to cool to room temperature while the cupcakes are cooling.
Chocolate Mud Cupcakes
Once your cupcakes have cooled to room temperature, turn each one upside down and dip into the prepared ganache. Twist to coat, then flip and place to the side to set.
Drizzle with melted white chocolate if desired.
Calories: 365kcal | Carbohydrates: 41g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 765mg | Potassium: 307mg | Fiber: 4g | Sugar: 14g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg