Double Chocolate Buttermilk Cake

Ingredients

• 2/3 cup butter, softened
• 1 1/3 cups granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 3/4 cup buttermilk
• 1/3 cup International Delight chocolate caramel coffee creamer
• 2 cups all-purpose flour
• 2/3 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Ganache

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup International Delight chocolate caramel coffee creamer

Method

1. Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper. Set aside.
2. In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
3. Beat in eggs, one at a time, until smooth.
4. Stir in 1 1/2 teaspoons vanilla.
5. Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
6. Stir just until smooth.
7. Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and cool completely.

Ganache

1. In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
2. Pour the ganache over the cake and let set before cutting into pieces.