Ingredients:

  • 250g All purpose flour
  • 400g Granulated sugar
  • 85g Dutch processed cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 240ml Buttermilk
  • 120ml Neutral oil
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 240ml Freshly brewed hot coffee
  • 450g Semi sweet chocolate (60% cacao)
  • 360ml Heavy whipping cream (36% fat)
  • 30g Unsalted butter
  • 1 tbsp Light corn syrup

Instructions:

  1. Prep the pans. Grease your two 9 inch pans and line the bottoms with parchment paper. Note: This ensures the delicate fudgy layers release without tearing.
  2. Sift dry ingredients. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Whisk until no streaks of white remain.
  3. Mix wet ingredients. In a separate jug, whisk the buttermilk, oil, eggs, and vanilla. Note: Ensure eggs are room temperature to prevent the oil from seizing.
  4. Combine the bases. Pour the wet ingredients into the dry and stir gently. Mix until just combined; do not overwork the gluten.
  5. The Coffee Bloom. Slowly pour the hot coffee into the batter while whisking gently. The batter will be thin and watery, which is normal.
  6. Bake the layers. Divide batter equally and bake at 350°F (175°C) for 35 minutes until a toothpick comes out with just a few moist crumbs.
  7. Cool completely. Let the cakes sit in the pans for 10 minutes, then flip onto a wire rack. Wait at least 2 hours before frosting.
  8. Prepare the ganache. Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 5 minutes before stirring.
  9. Emulsify the glaze. Add the butter and corn syrup, stirring from the center outward until the mixture is obsidian dark and glossy.
  10. Assemble the cake. Layer the cake with ganache in the middle, then pour the remaining glaze over the top, letting it drip naturally down the sides.