- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 cup cocoa powder (unsweetened)
- 2 tbsp dutch process cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup black coffee (strong)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- For Ganache
- 2 cup dark semi-sweet chocolate
- 1 cup heavy cream
1. Preheat the oven to 350°F. Grease and lightly flour (2) 9-inch cake pans.
2. In an electric mixing bowl, whisk together the eggs, coffee, buttermilk, vanilla, and oil till well combined.
3. In a separate bowl, measure and combine the flour, sugar, cocoa powders, baking powder, baking soda, and salt.
4. Add the flour mixture to the liquid mixture and turn the mixer to medium and mix till well combined. (the batter should be a runny consistency).
5. Divide the batter evenly between the 2 cake pans and bake them for 30-35 minutes.
6. Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
7. Measure 2 cups dark semi-sweet chocolate and one cup heavy cream. Bring heavy cream to a boil and lower the flame.
Add the chocolate and whisk until well melted and fully free of lumps. Put to cool for five to ten minutes before use. It should not be used while hot.
8. Use a serrated edge knife to level off each cake to get a flat surface. Spread buttercream or frosting on the top of one and place the other on top to make a layer.
9. Cover the entire cake with buttercream or frosting and then pour ganache from the top and let it run down the sides to cover the cakes completely. Put to cool and set in the refrigerator.
Put the remaining ganache to cool in the refrigerator and pipe it onto the cake. Or you could pipe the frosting if you choose.
Slice and serve!