Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup full-fat buttermilk
  • 1/2 cup neutral oil (canola or grapeseed)
  • 2 tsp vanilla bean paste
  • 1 cup hot brewed coffee
  • 12 oz semisweet chocolate (60% cacao)
  • 1 cup heavy whipping cream
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your pans and line the bottoms with parchment. Sift together the 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Note: Sifting ensures no lumps of soda or cocoa ruin the texture.
  2. In a separate bowl, whisk the 2 eggs, 1 cup buttermilk, 1/2 cup oil, and 2 tsp vanilla bean paste until completely combined. Add the wet ingredients to the dry mix and whisk until the batter is thick and dark.
  3. Slowly pour in the 1 cup hot brewed coffee while whisking gently. The batter will be very thin, but don't panic. Whisk until the liquid is fully incorporated and glossy.
  4. Divide the batter evenly between the two pans. Bake for 30 to 35 minutes until a toothpick comes out with just a few moist crumbs. Note: Overbaking is the enemy of moisture, so start checking at 30 minutes.
  5. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges. Invert them onto a wire rack and peel off the parchment until the surface is cool to the touch.
  6. Place the 12 oz chopped chocolate in a heat proof bowl. Heat 1 cup heavy cream and 2 tbsp butter in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes.
  7. Whisk the chocolate and cream starting from the center until the mixture is velvety and uniform. Let it cool at room temperature until it reaches a spreadable consistency.
  8. Place one cake layer on a stand. Spread a thick layer of ganache over the top, then place the second layer on. Cover the top and sides with the remaining ganache until the cake is fully enrobed.