Ingredients

For the Chocolate Cake

2 cups sugar
1 1/4 cups all-purpose flour
1/2 tsp salt
1 cup natural cocoa powder (use fair trade)
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1 cup low-fat buttermilk
1 tablespoon Latta acidipholus kefir
4 ounces (1 stick) melted butter
1 cup brewed coffee
3 cage free large eggs

For the Chocolate Ganache

16 oz bittersweet chocolate, chopped fine
16 oz (2 cups) heavy cream

Directions:

For the Chocolate Cake

Preheat your oven to 350 F.

Prepare your cupcake tins. Lightly spray your cupcake liners with cooking spray so the cakes won’t stick.

In a mixing bowl, sift the dry ingredients (sugar, flour, salt, baking powder, baking soda, and cocoa powder). Set aside.

In another mixing bowl, mix the wet ingredients (vanilla, buttermilk, kefir, melted butter, coffee, and whole eggs).

Add the wet mixture to the dry mixture in portions until thoroughly combined. The batter will be fairly wet.

Scoop your batter into the prepared cupcake tins, filled almost to the top.
Bake for about 20-25 minutes.

Remove from oven and let cool completely.

For the Chocolate Ganache

Place the chopped chocolate into the bowl of a food processor and pulse a few times until almost ground. Heat the heavy cream in a medium microwavable container; microwave for 3-4 minutes on high, or until it just begins to simmer.

Pour the heavy cream over the chocolate and let stand for 2 minutes.
Process by pulsing several times until chocolate mixture is smooth.

Let cool and apply generous amount of ganache over cupcakes…enjoy



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