Ingredients:

  • 1 cup (227g/8 oz) unsalted butter, softened
  • 1 ½ cups (300g/10.5 oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (192g/6.8 oz) all-purpose flour
  • ¾ cup (75g/2.6 oz) unsweetened cocoa powder (Dutch-processed is preferable)
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup (240ml/8 fl oz) buttermilk
  • ½ cup (120ml/4 fl oz) hot coffee (brewed strongly)
  • 3 ounces (85g/3oz) dark chocolate, melted and cooled slightly (At least 70% cacao)
  • 8 ounces (227g/8 oz) dark chocolate, chopped (At least 60% cacao) - for ganache
  • 1 cup (240ml/8 fl oz) heavy cream - for ganache

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, line bottoms with parchment paper.
  2. Cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gently melt the 3 ounces of dark chocolate and allow to cool slightly.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
  7. Stir in the melted chocolate, then slowly pour in the hot coffee (the batter will be thin).
  8. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  10. Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate in a bowl. Let sit for 1 minute, then whisk until smooth and glossy.
  11. Level the tops of the cakes (if needed). Place one cake layer on a serving plate. Spread with ganache (if using). Top with the second cake layer. Frost the top and sides of the cake with the remaining ganache (or your favorite frosting).