Chocolate Cake with Dark Chocolate Ganache and Crunchy Oat Clusters

Ingredients:

• 2 cups sugar coarse

• 1-1/2 cups all-purpose flour

• 3/4 cup HERSHEY’S Cocoa

• 2 teaspoons baking soda

  1 teaspoon baking powder

• 1 teaspoon salt

• 2 eggs

• 1 cup buttermilk

• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

Method:

1. Heat oven to 350°F/ 175C. Grease a 23 inch round cake pan. 2. Stir together sugar, flour, cocoa, baking soda and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pan. 3. Bake for 1 hour and 10 mins or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

To make chocolate ganache:

• 75gms bittersweet chocolate
• 1/4 cup cream
• 2 tbsps liquer

1. Melt the chocolate and cream on the top of the double boiler until satiny smooth.

2. Remove from the heat and add in the liquer and beat well. Spread the icing over the cooled cake.

3. Decorate with crunchy oat clusters and an edible petunia flower and cocoa dusting.

Flower fact: The Petunia hybrida or the common garden petunia is edible. These flowers are mild tasting and you can also use them as a garnish on salads.