Ingredients
For the Cake:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or hot water
For the Ganache:
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 cup (240ml) heavy cream
- 1 tbsp unsalted butter (optional, for shine)
Instructions
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Carefully stir in the hot coffee or water. The batter will be thin — that’s what makes the cake moist!
- Pour batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Ganache:
- Heat heavy cream in a saucepan until just about to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Stir in butter for extra shine (optional). Let cool slightly to thicken before spreading.
3. Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of ganache over the top.
- Place the second cake layer on top and pour the remaining ganache over the top, letting it drip down the sides.
- Let set at room temperature or chill slightly before slicing.
Would you like me to add a quick topping or filling idea to elevate it even more?