The Dutch process powder has a noticeably darker hue, while the tone for natural cocoa powder is much milder. The dark hue gives a dark color to the chocolate cake that cannot be achieved with the regular cocoa powder.
Coffee is the secret ingredient of this cake and it combines so well with the chocolate giving this cake an enriching and enhanced taste.
Sift the dry ingredients.
Beat oil, sugar, vanilla, eggs and milk.
Bake at 350 F for 30 minutes or so.
Add dry ingredients to the wet ingredients.
Cake batter will be runny (don't worry).
Pour the ganache over the cooled cake.