Instructions
Step 1 Preheat the oven to 350°F (175°C) and grease and line two cake pans.
Step 2 In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3 Add eggs, milk, oil, and vanilla extract, mixing until smooth.
Step 4 Gradually stir in hot coffee until the batter is thin but well combined.
Step 5 Divide the batter between pans and bake for 30–35 minutes, then let cool completely.
Step 6 Heat heavy cream until warm, then pour over chopped chocolate and stir until smooth to make ganache.
Step 7 In another bowl, beat butter and powdered sugar until light and fluffy for frosting.
Step 8 Assemble the cake by layering with frosting between each layer.
Step 9 Pour ganache over the top, allowing it to drip down the sides.
Step 10 Slice and serve with extra ganache if desired.
Storage and Reheating Tips
Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. This cake can also be frozen for up to 2 months and thawed before serving.
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