Chocolate Cake

Ingredients:
2 cups flour 
2 cups sugar 
1 tbsp baking powder 
2 tsp baking soda 
3/4 cup cocoa powder (preferably Hershey’s, Sweetcraft)
1 tsp salt 
1 cup vegetable oil 
1 cup milk 
1 cup brewed coffee 
1 tsp vanilla extract 
2 eggs
Procedures:

Preheat oven to 350 degrees.

Grease a 9 inch cake pan (I used four mini springforms) then dust with cocoa powder.
Sift the dry ingredients together in a bowl. Add the oil, milk and coffee to the dry
ingredients and blend for 2 minutes. Add the vanilla extracts and the eggs, one at a
time. Bake for 25 minutes.

Caramel Ganache Frosting

Ingredients:
9 ounces milk chocolate 
3 ounces bittersweet chocolate 
2 tablespoons caramel syrup 
1 cup heavy cream 
1/4 tsp salt 
1 cup unsalted butter
Procedures:
Combine chocolate and cream in a saucepan and stir until melted. Whisk
in caramelsyrup until smooth. Cool for 1 hour.

Using an electric mixer, beat butter in a large bowl until fluffy. Beat in chocolate mixture.

Frost the cake generously with the ganache. Enjoy!