Double Chocolate Ganache Layer Cake to Celebrate the New Year.

A moist, dark chocolate five-layer cake topped with my favorite ganache

Happy Birthday, 2017!

Chocolate Cake

- 2 cups of all-purpose flour

- 2 cups of white, granulated sugar

- 3/4 cup of unsweetened cocoa powder

- 2 tsp of baking powder

- 1 tsp of baking soda

- 1/2 tsp of salt

- 2 eggs

- 1 tsp of vanilla extract

- 1 cup of milk

- 1/2 cup of canola or coconut oil, melted

- 3 tsp of instant espresso powder

- 1 cup of boiling water

Ganache

- 16 oz of bittersweet chocolate, chopped

- 1 cup of heavy cream or whole milk

- 2 tsp of instant espresso powder

Preheat oven to 350˚ F. Grease five six-inch layer cake pans with butter or nonstick cooking spray or line two cupcake pans with cupcake liners.

In a small bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a bowl attached to an electric mixer, whisk together eggs, vanilla, milk, canola or melted coconut oil, and instant espresso powder. Add flour mixture to wet ingredients, and beat until just combined. Add boiling water to mixture, and beat, initially on low speed, until combined. Batter will be thin and glossy. Divide batter into each cake pan or in cupcake liners, filling each about 3/4 of the way full.

Bake cake for 15-20 minutes (or cupcakes for about 10-15 minutes) or until a toothpick inserted in the center comes out clean. Allow to cool while you prepare the ganache.

To make the ganache, in a double boiler, add all ganache ingredients. Mix until glossy and well combined. To make the ganache for the very top of the cake, I added slightly more milk or heavy cream (about 2 additional tbsp) to the ganache to thin it out so it would drip over the cake sides.

To assemble the layer cake, place one cake layer on cake plate, and smother about 1/2 cup of ganache on top. Place another cake layer on top. Repeat to all cake layers. Decorate with festive sprinkles, and enjoy!