Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1/4 cup (50g) dark brown sugar
- 3/4 cup (75g) Dutch-process dark cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup (240ml) full-fat buttermilk, room temperature
- 1/2 cup (120ml) neutral vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
- 8 oz (225g) 60% cacao dark chocolate, finely chopped
- 1 cup (240ml) heavy whipping cream
- 1 tbsp light corn syrup
Instructions:
- Preheat your oven to 350°F (175°C). Grease your pans and line the bottoms with parchment paper. Note: This ensures the cake won't stick when you flip it.
- Sift the dry ingredients. Combine 2 cups (250g) flour, 2 cups (400g) granulated sugar, 1/4 cup (50g) brown sugar, 3/4 cup (75g) cocoa, baking soda, baking powder, and salt. Whisk until no streaks of white remain.
- Mix the wet ingredients. In a separate bowl, whisk together 1 cup (240ml) buttermilk, 1/2 cup (120ml) oil, 2 large eggs, and 2 tsp vanilla. Beat until the eggs are fully incorporated.
- Combine the bases. Pour the wet mixture into the dry ingredients. Whisk until the batter is thick and smooth.
- The Coffee Bloom. Slowly pour in 1 cup (240ml) of hot coffee while whisking gently. Mix until the liquid is fully absorbed and the batter is thin.
- Divide and bake. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes.
- Check for doneness. Insert a toothpick into the center; it should come out with a few moist crumbs attached.
- Cool the layers. Let the cakes rest in the pans for 10 minutes before transferring to a wire rack. Wait until completely cold before frosting.
- Prepare the ganache. Place 8 oz (225g) chopped chocolate in a bowl. Heat 1 cup (240ml) cream and 1 tbsp corn syrup until it just begins to simmer.
- Emulsify the topping. Pour the hot cream over the chocolate. Let sit for 5 minutes, then stir gently until a velvety, glossy sauce forms.