Ingredients:

  • 200g all-purpose flour
  • 400g granulated sugar
  • 75g Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 240ml strong hot coffee
  • 120ml neutral oil (grapeseed or avocado)
  • 2 large eggs, room temperature
  • 240ml full-fat buttermilk
  • 450g bittersweet chocolate (60-70% cacao), finely chopped
  • 480ml heavy whipping cream
  • 30g unsalted butter, cubed and softened
  • 1 tbsp pure vanilla extract
  • 50g extra dark cocoa powder for rolling truffles

Instructions:

  1. Preheat oven to 350°F (175°C) and grease your pans thoroughly. Sift the 200g flour, 400g sugar, 75g cocoa, 2 tsp baking soda, and 1 tsp salt into a large bowl. Whisk these dry ingredients together until the mixture is a uniform, pale sandy brown.
  2. In a separate jug, whisk the 120ml oil, 2 eggs, 240ml buttermilk, and 1 tbsp vanilla. Add this to the dry ingredients and mix on medium speed until no dry streaks remain.
  3. Pour in the 240ml hot coffee. Note: The batter will look very thin and watery; don't panic, this is exactly what we want. Stir gently by hand until the batter is glossy and dark.
  4. Divide the batter evenly between the two pans. Bake for 35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  5. Let the cakes sit in the pans for 15 minutes before transferring to a wire rack. Note: They must be completely cold before you even think about the ganache.
  6. Place 450g chopped chocolate and 30g cubed butter in a heat proof bowl. In a small saucepan, heat 480ml heavy cream until small bubbles form around the edges but it hasn't reached a rolling boil.
  7. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes. Start whisking from the center in small circles until the mixture transforms from muddy to a dark, liquid mirror.
  8. Let the ganache sit at room temperature for about 1 hour 30 mins, stirring occasionally. It is ready when it holds its shape on a spoon like thick peanut butter.
  9. Place one cake layer on a plate. Spread a thick layer of ganache over the top. Place the second layer on top and cover the entire cake until the sides are completely cloaked in chocolate.
  10. Scoop small balls of the remaining chilled ganache and roll them in the 50g extra dark cocoa powder. Place these around the top edge of the cake until it looks like a boutique bakery display.