Double Bittersweet Chocolate Ganache Cake

For the ganache:
Melt 2 cups of bittersweet chocolate chips in the microwave on 30 second bursts at 50% power. After each 30 second heating, stir. Continue heating just until melted. Add 1/2 cup of light cream to the melted chocolate and stir until the mixture is combined and smooth. Set aside.

For the cake:
Preheat the oven to 350 F. Make another batch of ganache using the remaining 2 cups bittersweet chocolate and the remaining 1/2 cup of light cream and the instructions above. Set aside to cool.

Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar until you have soft peaks, about three minutes. Add the vanilla, cake flour, baking powder and instant coffee powder and mix. Add in the ganache you just made (make sure it is cool), and mix thoroughly.

Pour the batter into a greased, round 9-inch cake pan. I like to put a circle of parchment paper on the bottom as well to be extra safe. Bake for about 40 minutes. When done, a cake tester inserted in the center will still have some small crumbs on it. Remove cake from the oven.

Cool the cake in the pan just until you can handle it with bare hands. Turn the cake out onto a cooling rack to cool completely. Once cooled, frost the top and sides of the cake with ganache. If you wanted, since this recipe makes extra ganache, you could cut the cake in half horizontally (so that you have a layer cake) and put some in the middle too. Enjoy!