Black Forest Chocolate Cake With Chocolate Ganache

• 1-3/4 cup Unbleached All-purpose Flour
• 2 cups Granulated Sugar
• 3/4 cups Unsweetened Cocoa Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 2 whole Eggs
• 1/2 cups Unsweetened Applesauce
• 1 cup Brewed Coffee, Cooled
• 1 teaspoon Real Vanilla Extract
• 1 cup Buttermilk
• 9 ounces, weight Semi-sweet Chocolate
• 8 ounces, fluid Heavy Cream

1. Preheat your oven to 350 degrees. Butter and flour a bundt pan. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. Whisk together the eggs and applesauce; then add the cold coffee, vanilla and buttermilk. Gradually beat in the flour/cocoa mixture until combined. Pour the chocolate cake batter into the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before making the chocolate ganache
2. Chop the chocolate and place into a heat-safe bowl. Heat cream to a low boil and immediately pour it over the chocolate (keep in mind you want it heated, not scalded). Whisk until chocolate is completely melted and smooth. Have the chocolate cool a little and then pour over the cooled cake. If you want a fluffier frosting or filling, cool the ganache completely then whip with a wire whisk.

flour, sugar, ube, baking soda, baking powder, kosher salt, eggs, unsweetened applesauce, coffee, vanilla, buttermilk, chocolate, fluid heavy cream

Taken from tastykitchen.com/recipes/desserts/black-forest-chocolate-cake-with-chocolate-ganache/ (may not work)