Chocolate Layer Cake

Instructions

1. 1

   Prep the tins

   Preheat oven to 180°C (160°C fan). Grease and line two 23cm round cake tins.

2. 2

   Mix dry ingredients

   Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

3. 3

   Add wet ingredients

   Add eggs, buttermilk, hot coffee, oil, and vanilla. Beat with an electric mixer on medium for 2 minutes until smooth. The batter will be thin — that's correct.

4. 4

   Bake

   Divide batter evenly between the tins. Bake for 30–35 minutes until a skewer inserted in the centre comes out clean. Cool in tins for 10 minutes, then turn out onto a wire rack.

5. 5

   Make the ganache

   Heat cream until just simmering. Pour over chopped chocolate and butter. Leave for 2 minutes, then stir until smooth and glossy. Cool to room temperature, then refrigerate for 30–45 minutes until spreadable.

6. 6

   Assemble

   Place one cake layer on a plate. Spread a generous layer of ganache. Top with the second layer. Spread remaining ganache over the top and sides, using a palette knife for a smooth finish.