Ingredients:

  • 2 cups all-purpose flour (250g)
  • 2 cups granulated sugar (400g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk (240ml), room temperature
  • 1/2 cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup boiling coffee (240ml)
  • 1.5 cups semi-sweet chocolate chips (250g)
  • 1 cup heavy cream (240ml)
  • 1 pinch sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Sift the 2 cups all purpose flour, 2 cups sugar, 3/4 cup cocoa, 2 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt into a large bowl. Note: Sifting aerates the mixture and ensures no cocoa lumps remain.
  3. Whisk the dry ingredients until they are a uniform pale brown color.
  4. Add the 2 eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry mix.
  5. Beat on medium speed for about 2 minutes. The batter will look thick and dark at this stage.
  6. Pour in the 1 cup boiling coffee slowly while whisking by hand. Note: This blooms the cocoa and thins the batter significantly.
  7. Divide the batter evenly between the two prepared pans.
  8. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  10. Place 1.5 cups semi sweet chocolate chips in a heat proof bowl.
  11. Heat 1 cup heavy cream in a small saucepan until it just begins to simmer. Look for small bubbles around the edges but do not let it reach a rolling boil.
  12. Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 minutes.
  13. Whisk gently starting from the center until the mixture is velvety and glossy.
  14. Let the ganache sit for 20-30 minutes to thicken slightly before pouring over the cooled cake.