Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sifted cocoa powder, baking powder, baking soda, and salt; whisk thoroughly.
- In a mixer, beat together the sugar and room-temperature eggs for 2-3 minutes until fluffy.
- Mix the cooled coffee and buttermilk in a separate bowl or measuring cup.
- Gradually add one-third of the dry ingredients to the egg mixture, then half of the buttermilk-coffee mixture; repeat until all are combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in their pans for 15 minutes, then invert and cool completely on a wire rack.
- For the ganache, heat the heavy cream in a saucepan until simmering, then pour it over the chopped chocolate; let sit for 5 minutes.
- Whisk the cream and chocolate together until smooth and glossy; let cool to thicken.
- Assemble the cake by layering and frosting with the ganache, adding decorations as desired.
Nutrition
Calories: 350kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 305mgPotassium: 210mgFiber: 4gSugar: 26gVitamin A: 5IUVitamin C: 1mgCalcium: 7mgIron: 16mg
Notes
Feel free to switch ingredients: make your own buttermilk or use semi-sweet chocolate for the ganache. Leftover cake can be stored in an airtight container for up to 3 days; refrigerate in humid climates. If you want a moister cake, brush cake layers with simple syrup before frosting. Freezing unfrosted layers is also an option; just wrap securely. Enjoy the process and happy baking!
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