Ingredients: 2 cups all-purpose flour. 2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup hot brewed coffee. 8 oz dark chocolate, finely chopped. 1 cup heavy cream. 2 tbsp brewed coffee. 1/2 cup butter. 1/4 cup powdered sugar. 1 tsp pure vanilla extract.
Instructions: Start by heating the oven to 350F 175C. Butter and flour two round cake pans that are 9 inches in diameter. Mix the cocoa powder, baking powder, baking soda, and salt with a whisk in a large bowl. In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Mix everything together well. It will be smooth after you add the hot coffee. It's okay that the batter isn't very thick. Spread the batter out evenly in the cake pans that have been prepared. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the cakes out of the oven and let them cool for 10 minutes in the pans. After that, move them to a wire rack to cool completely. Get the ganache ready while the cakes cool. Put the dark chocolate chips in a bowl that can handle heat. Set the heavy cream and 2 tablespoons of brewed coffee in a small saucepan. Heat them over medium-low heat until they just start to boil. Put the chocolate chips on top of the hot cream mixture and wait one minute. After that, mix the ganache well until all the chocolate is melted and it is smooth. The ganache will get thicker as it cools to room temperature. While the butter is soft, mix the powdered sugar, 1 teaspoon of vanilla extract, and the butter until the mixture is light and fluffy. Add 2 tablespoons of brewed coffee slowly and beat until everything is well mixed. Spread the coffee cream filling on top of one of the cakes after it has cooled. Put the next layer of cake on top of it. Allow the ganache to drip down the sides as you pour it over the cake. You can decorate the cake with chocolate shavings or sprinkles if you like. Before serving, put the cake in the fridge for at least an hour to let the ganache set. Have fun with your tasty Chocolate Cake with Coffee Cream and Ganache!
