Ingredients:

  • 375g all-purpose flour
  • 400g granulated sugar
  • 90g Dutch-process cocoa powder
  • 3 tbsp instant espresso powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 240ml buttermilk
  • 120ml vegetable oil
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 240ml strong hot coffee
  • 2 tbsp coffee liqueur
  • 340g dark chocolate (60% cacao)
  • 360ml heavy cream
  • 1 tbsp instant espresso powder
  • 115g unsalted butter
  • 250g powdered sugar

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a small bowl, combine the hot coffee, 3 tablespoons of espresso powder, and coffee liqueur. Whisk in the cocoa powder until smooth. Let sit for 5 minutes to bloom the cocoa solids.
  3. Sift the flour, sugar, baking soda, baking powder, and salt into the bowl of a stand mixer.
  4. In a separate pitcher, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  5. With the mixer on low, gradually add the buttermilk mixture and the coffee-cocoa mixture to the dry ingredients. Mix until just combined and smooth.
  6. Divide the batter evenly among the two prepared pans. Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  7. Prepare the ganache: Heat the heavy cream until simmering, then pour over the chopped dark chocolate and 1 tablespoon of espresso powder. Let sit for 5 minutes, then whisk until glossy.
  8. In a clean bowl, beat the softened butter and powdered sugar until light and fluffy. Gradually whisk in the cooled chocolate ganache until a spreadable frosting forms.
  9. Once the cake layers are completely cool, frost between layers and across the top and sides of the cake.