Instructions

1. Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
4. Carefully stir in the hot coffee or water. The batter will be thin — that’s what makes the cake moist!
5. Pour batter evenly into the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Ganache:

1. Heat heavy cream in a saucepan until just about to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. Let sit for 2 minutes, then stir until smooth and glossy.
4. Stir in butter for extra shine (optional). Let cool slightly to thicken before spreading.

3. Assemble the Cake:

1. Place one cake layer on a serving plate.
2. Spread a layer of ganache over the top.
3. Place the second cake layer on top and pour the remaining ganache over the top, letting it drip down the sides.
4. Let set at room temperature or chill slightly before slicing.