Decadent Chocolate Cake with Rich Ganache Drizzle

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.

Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Add eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth. Gradually add hot coffee, mixing until fully combined (batter will be thin).

Step 4: Divide batter evenly among prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5: For the ganache, heat heavy cream until simmering, then pour over chopped chocolate and butter. Let sit 2-3 minutes, then whisk until smooth. Allow to cool slightly until pourable but thickened.

Step 6: Assemble the cake by layering with a thin spread of ganache between each layer. Pour remaining ganache over the top, letting it drip down the sides.

Storage Information

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator.