Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add eggs, buttermilk, oil, and vanilla. Mix until well combined. Gradually stir in hot coffee or water until the batter is smooth and thin.
Step 4: Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then remove to wire racks to cool completely.
Step 5: For the frosting, beat butter until fluffy. Add powdered sugar and cocoa powder gradually. Mix in heavy cream, vanilla, and salt. Beat until smooth and creamy.
Step 6: To make the ganache, heat heavy cream until just simmering, then pour over chopped chocolate. Let sit 2–3 minutes, then stir until smooth and glossy. Let cool slightly to thicken.
Step 7: Assemble the cake by spreading frosting between each layer and over the top and sides. Pour ganache over the top, allowing it to drip down the sides. Garnish with sea salt flakes or chocolate curls if desired.
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. Cake layers can also be frozen (unfrosted) for up to 2 months.
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