Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- For the Ganache:
- 400 g dark or semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tbsp butter (optional, for shine)
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, mix eggs, buttermilk, oil, and vanilla until combined.
- Add wet ingredients to dry and mix just until smooth.
- Stir in hot coffee; the batter will be thin.
- Divide batter between pans and bake 30–35 minutes or until a skewer comes out clean.
- Cool completely on wire racks.
- For the ganache: Heat cream until steaming (not boiling) and pour over chopped chocolate. Let sit 2–3 minutes, then stir until smooth. Add butter if desired for shine. Cool until thick but spreadable.
- Assemble: Place one cake layer on a plate, spread with ganache, then top with second cake layer. Spread remaining ganache over top and sides.
- Chill 15–20 minutes before slicing.
Notes
- Add 1 tbsp espresso powder to deepen chocolate flavor.
- Layer with raspberry or cherry jam alongside ganache for a fruity twist.
- Top with berries, chocolate shavings, or sea salt for garnish.
- Swap dark chocolate for milk or white chocolate for a different flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
