Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Dutch-processed)
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk (room temperature)
  • ½ cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Hot Black Coffee
  • 1 cup (2 sticks) Unsalted Butter (softened)
  • 3 cups Powdered Sugar (sifted)
  • ½ cup Cocoa Powder (sifted, for filling)
  • 3-4 Tbsp Heavy Cream or Buttermilk (for filling)
  • 10 oz High-Quality Dark Chocolate (60-70% cacao, chopped)
  • 1 cup Heavy Cream (for ganache)
  • 2 Tbsp Unsalted Butter (optional, for ganache shine)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, flour, and line the bottoms of three 8-inch cake pans with parchment paper circles.
  2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until just combined.
  4. Gradually add the wet mixture to the dry ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Slowly pour the hot coffee into the batter while mixing on low speed until smooth. The batter will be thin.
  6. Divide batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer inserted in the centre comes out with moist crumbs attached. Cool layers in pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Make the Ganache: Heat heavy cream until just simmering. Pour over the chopped chocolate. Let stand for 5 minutes, then whisk gently until smooth. Stir in optional butter. Set aside to cool and thicken to a spreadable consistency.
  8. Make the Buttercream Filling: Cream softened butter until pale and fluffy. Gradually beat in the sifted powdered sugar and cocoa powder. Add vanilla and 3 tablespoons of cream/buttermilk. Beat until light and fluffy, adding more liquid only if necessary to reach a stable texture.
  9. Assemble the Cake: Place the first layer on a serving plate. Spread generously with the buttermilk buttercream. Top with the second layer, spread, and top with the final layer.
  10. Apply a very thin layer of the ganache frosting over the entire cake (crumb coat). Chill for 20 minutes until set.
  11. Use the remaining ganache to apply a thick, smooth final coating to the top and sides of the cake. Chill briefly before slicing.