Ingredients
Scale
For the Cake:
- 1 3.5 oz. Perugina 51% Cacao Dark Chocolate Bar
- 1 3.5 oz. Perugina 70% Cacao Chocolate Bar
- ½ C butter (1 stick)
- ¾ C granulated sugar
- ¼ tsp fine sea salt
- 2 Tbsp brewed coffee
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- ½ C unsweetened Dutch-processed cocoa powder
For the ganache:
- ½ C coconut cream (or heavy cream)
- 7 oz. Perugina 51% Cacao Dark Chocolate
- Perugina Baci Dark Chocolate (to garnish)
- Perugina Baci Milk Chocolate (to garnish)
- Perugina Baci White Chocolate (to garnish)
Instructions
- Preheat oven to 375 degrees. Spray a 9-inch cake pan with non-stick spray and cut a piece of parchment to fit the bottom of the cake pan. Lightly spray the parchment with non-stick spray and set aside.
- Roughly chop 1 51% cacoa chocolate bar and 1 70% cacao chocolate bar. Place in a large microwave safe bowl with the butter. Heat at 50% power for 45 seconds. Stir well and melt at 50% power for 20 seconds. Stir and repeat melting and stirring process until the chocolate is completely melted.
- Stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined and then stir in the cocoa powder.
- Transfer the batter to the prepared baking pan and bake at 375 degrees for 20-25 minutes (there will be a thin crust on top when done – do not over bake!
- When the cake is done, cool in the pan for 5 minutes then invert it onto a cake stand and cool completely.
- When the cake is cooled, roughly chop the remaining two chocolate bars and add to a microwave safe bowl with the coconut cream (or heavy cream. Heat at 50% power for 45 seconds and stir well. Heat again at 50% power for 20 seconds and stir, repeating the process until the chocolate is melted. Pour the ganache over the cake and smooth it out. Let the cake sit at least an hour so the ganache can set.
- Before serving, top the cake with the Baci as desired. Serve at room temperature and refrigerate leftovers.
- Category: Cake, Dessert