Chocolate Buttermilk Cake

3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder (sifted)*
1 1/3 cups canola oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, extra-strong hot coffee*
1 tsp pure vanilla extract
24 oz. semisweet chocolate chips
1 1/2 cups heavy whipping cream

Preheat the oven to 350.

Spray (2) 9” cake pans with nonstick spray, and line the bottoms with parchment paper. (I did not line with parchment paper)

Place flour, sugar, baking soda, salt & cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine.

Keeping the mixer on low, add oil, buttermilk, then eggs one at a time.

Add hot coffee in a thin stream, pouring down the side of the bowl.

Add vanilla & mix until batter is smooth.

Divide into pans & cook until a toothpick comes out with moist crumbs, about 30-35 minutes.

Let cool in pans for at least 20 minutes.

Create a double boiler by filling a saucepan with 2” of water & bringing to a boil.

Place chocolate chips & cream in a stainless steel mixing bowl & set on top of simmering water.

Allow mixture to melt–do not stir right away.

When chocolate has melted, stir it with a whisk.

Allow to cool at room temperature.

Remove cakes from pans.

Place one layer of cake on a serving plate.

Trim the top with a serrated knife to make it even (although not necessary).

Place a scoop of ganache in the middle & smooth it out to the edges using a palette knife or spatula.

Trim the top off the other layer & place the untrimmed side down on the top of the frosted layer, pressing gently.

Spoon more ganache on the top & smooth it around the sides, adding more ganache as needed to cover.

If you need to apply a second coat of ganache, put the cake in the fridge for no more than 15 minutes to set before adding a second coat.

Makes a single 9-inch layer cake.

***This is cake is very rich & chocolatey.  Instead of using round cake pans, I used a 9x13 cake pan & halved the ganache recipe. It took about an hour for it to cook instead of 30 to 35 minutes.