1 ½cupsstrongly brewed Door County Autumn Spice Coffeechilled
1 ½cupschocolate chips
For Autumn Spice Coffee Ganache
⅓cupof heavy cream
2tablespoonsstrongly brewed Door County Autumn Spice Coffee
Preheat oven to 350 degrees F.
Spray or butter and flour a 9-inch square baking dish, generously.
In the bowl of a stand mixer with the whisk attachment, cream the butter, sugar and vanilla.
Add eggs one at a time, whisking in between each one, just until incorporated. Stop the mixer.
Sift the flour, baking cocoa, baking powder and baking soda into the batter. Add the coffee and on low, mix until the batter is smooth and free of lumps using a spatula to scrape down the sides as needed.
Gently stir in the chocolate chips.
Pour batter into prepared pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean or with only moist crumbs.
Allow the cake to cool in pan for 20 minutes.
Run a knife around the edges and gently invert the cake onto a rack. Using a second rack, invert the cake again having it upside right.
Allow cake to cool completely before adding coffee ganache.
For the Coffee Ganache:
In a saucepan over medium heat, combine the heavy cream, butter and strongly brewed coffee and bring just to a boil. Do not allow to boil.
Immediately remove from stove and pour in the chocolate chips. Let sit 30 seconds and then whisk until smooth.
Pour sauce over the top of Autumn Spice Mocha Cake.