Chocolate Kahlua Cake

I tried out this recipe recently and found it incredibly moist and satisfying:


Chocolate Kahlua Cake


2/3 cup flour (recipe calls for pastry flour but I all-purpose works fine) 1/4 cup cocoa
1/4 tsp. baking soda
1/4 tsp. baking powder
3/4 cup sugar
1 egg
1/3 cup low fat milk (vanilla soy milk works as well)
1/4 cup canola oil
3 tbsp. kahlua (I doubled this and also added Bailey's)
3 tbsp. brewed coffee (or 2 tbsp. ground coffee to give it a real kick!)


Ganache:
1 cup semi-sweet chocolate chips
1/2 cup evaporated milk


Raspberries or strawberries to garnish


1) Preheat oven to 375 degrees, coat 9 x 13" pan with canola oil, dust with flour
2) Combine flour, cocoa, baking soda, baking powder, sugar in bowl
3) Combine egg, milk, oil, kahlua, coffee - beat with wire whip; add dry ingredients, mix to combine
4) Pour into pan, bake 10-12 min. (I found that with my oven this was not long enough and even after baking an extra five minutes the center of the cake was still gooey, with a molten cake uncooked consistency. It was fantastic, though.) Cool.
5) To make ganache, place chocolate chips in double boiler (I place them in a metal bowl over a stovetop pot of boiling water) to melt, stirring with a wooden spoon. Pour evaporated milk over chocolate, let sit five minutes, whisk. Cool and spread over cake.
Note: cake and ganache must be cool before icing the cake, otherwise it will melt and not have the proper consistency.


*Ganache may be one of the most lovely things on Earth. Just saying.