Death by Chocolate Cake Recipe for 12 Servings

Instructions:

1. Preheat your oven to 350°F (180°C). Grease two 9 inch pans and line the bottoms with parchment paper. Note: This prevents the fudgy bottom from sticking.
2. Whisk the 2 cups flour, 2 cups sugar, 0.75 cup cocoa, baking soda, baking powder, and 1 tsp sea salt in a large bowl. Ensure there are no visible white streaks of flour.
3. In a separate bowl, whisk the 1 cup sour cream, 0.5 cup oil, 2 eggs, and 1 tbsp vanilla until smooth. The mixture should look pale and creamy.
4. Slowly pour the 1 cup hot coffee into the wet mixture while whisking constantly. Note: This prevents the eggs from scrambling.
5. Gradually fold the dry ingredients into the wet ingredients. Mix only until the last bit of flour disappears to keep the texture velvety.
6. Divide batter between pans and bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs. Note: Do not wait for it to be completely dry, or it will be overbaked.
7. While the cakes cool, heat 2 cups heavy cream and 2 tbsp butter until just simmering. Look for small bubbles around the edges.
8. Pour the hot cream over 16 oz chopped chocolate. Let it sit for 5 minutes, then whisk from the center outward until the mixture is glossy and dark.
9. Once the cakes are cold, use a serrated knife to trim any domes. Note: This ensures the cake doesn't lean or slide.
10. Place one layer down, spread 1 cup of ganache over it, top with the second layer, and pour the remaining ganache over the top and sides. Sprinkle with 0.25 tsp flaky sea salt.