Step 1: Making the Ganache

• 3/4 lb bittersweet chocolate (min. 54% cocoa mass; approx. 3 cups)
• 3/4 cup heavy cream (min. 33% milk fat)
• 5 oz unsalted butter (soft)

To make the ganache, cut the butter into small pieces and let soften at room temperature. Next, chop the chocolate into small pieces. Heat the cream over medium-high heat. Once it comes to a gentle boil, pour it over the chocolate and let sit for a few minutes. Whisk until you reach a smooth consistency. Add the soft butter, whisk, cover and set aside.

Step 2: Making & Baking the Cake

• 2 1/4 cups sugar
• 1 tsp baking powder
• 1 3/4 tsp baking soda
• 1 cup cocoa powder (dutched)
• 3 large eggs
• 1 tbsp vanilla extract
• 10 tbsp vegetable oil (1/2 cup + 2 tablespoons)
• 1 1/4 cups whole milk
• 1 1/4 cups strong coffee
• 1 1/4 tsp salt
• 2 1/4 cups all-purpose flour

Preheat your oven to 350° F (175°C) and prepare two 9″ × 2″ -inch non-stick cake pans. If not using non-stick pans, spray first with non-stick cooking spray.

In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cocoa powder together. Whisk until everything is evenly combined.

In a separate bowl, whisk the eggs, vanilla, and oil together. Then add the milk and cooled coffee and whisk until blended.

Pour the wet ingredients into the dry and whisk well, making sure everything is evenly combined.

Divide the batter between the baking pans and place immediately into the oven. Bake for approximately 40 to 45 minutes or until a wooden skewer comes out clean.

Remove the cakes from the oven and place onto a cooling rack for about 10 to 15 minutes. Flip the cakes onto a cooling rack, peel off the parchment and let completely cool before icing.

Step 3: Assembling the cake

To assemble the cake, whisk the ganache. If your cakes have a dome shape, slice a bit off the top to even them out. Using an offset spatula, begin icing the cake by placing a large dollop of ganache in the center and spread it around evenly. Carefully place the second cake on top, crumb-side down.

If desired, you can do a crumb coat, but it’s not absolutely necessary for this cake.

To finish decorating, ice the top and sides of the cake with the remaining ganache and serve.

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