- 2 c flour
- 1 t salt
- 1 t baking powder
- 2 t baking soda
- 3/4 cup ibarra mexican cocoa powder
- 2 c sugar
- 1 c melted butter
- 1/2 c espresso
- 2 large eggs
- 1 t vanilla extract
- 1/2 # bittersweet chocolate chips
- 1/2 c heavy cream
- 2 T butter
- 1/4 c ibarra mexican cocoa powder
- 1/4 c espresso
- 1 can sweetened condensed milk
- 1 c half and half
Preheat 325 degree oven
For the cake: Sift all of the dry ingredients together. In a separate bowl, whisk eggs and add the remaining wet ingredients. In three stages, whisk the wet ingredients into the dry ingredients. In a butter greased and floured pan, add the batter and bake for 30 minutes until a toothpick comes out clean. Allow to cool in the pan for 1 hour. After cool, prick cake several times with a toothpick/skewer.
Combine sweetened milk and half and half, mix well, and pour directly over pricked cake. Allow to sit, covered, overnight.
In a bowl, add chocolate, cocoa powder and butter. In a saucepan, bring cream and espresso up to a simmer. Slowly pour over chocolate in bowl, whisking well to incorporate.
Evenly spread ganache over soaked cake and allow to set for a couple of hours.