Instructions
Step 1 Preheat oven to 350°F (175°C) and grease and line two square or rectangular cake pans.
Step 2 In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3 In another bowl, mix sugars, oil, eggs, and vanilla until smooth.
Step 4 Add dry ingredients alternately with buttermilk, then stir in hot coffee until batter is smooth and slightly thin.
Step 5 Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Step 6 Allow cakes to cool completely before assembling.
Step 7 Whip heavy cream with powdered sugar and vanilla until stiff peaks form to create the filling.
Step 8 Prepare ganache by heating cream and pouring it over chocolate chips, then stir until smooth and glossy.
Step 9 Slice cakes horizontally to create layers, then spread whipped cream between each layer.
Step 10 Stack layers and pour ganache over the top, spreading gently.
Step 11 Pipe additional ganache on top for decoration and sprinkle with chocolate bits.
Step 12 Chill for at least 1 hour before slicing and serving.
Storage and Reheating Tips
Store the cake in an airtight container in the refrigerator for up to 4 days. Serve chilled or let sit at room temperature for 15 minutes before serving. This cake is not suitable for reheating, but slices can be frozen for up to 2 months and thawed overnight in the refrigerator.
Continue on the next page