Instructions
Step 1: Preheat the oven to 350°F (175°C) and grease two loaf or rectangular cake pans.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract and mix until combined.
Step 4: Slowly stir in the hot coffee or hot water until the batter is smooth.
Step 5: Divide the batter evenly between the prepared pans.
Step 6: Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool completely before assembling.
Step 8: In a mixing bowl, beat together the butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth and creamy.
Step 9: Slice the cakes evenly and spread the chocolate filling between the layers.
Step 10: In a small saucepan, heat the heavy cream until warm but not boiling.
Step 11: Pour the warm cream over the chocolate chips and let sit for 2 minutes, then stir until smooth.
Step 12: Pour the chocolate ganache over the top of the assembled cake and smooth evenly.
Step 13: Refrigerate briefly to set the ganache before slicing.
Step 14: Serve and enjoy.
Storage and Reheating Tips
Store the cake covered in the refrigerator for up to 5 days.
Allow refrigerated slices to sit at room temperature for 15 minutes before serving for the best texture.
Freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Thaw frozen cake overnight in the refrigerator before serving.
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