A rich and moist chocolate cake layered with a luscious ganache frosting, perfect for any celebration.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Ensure the pans are well-greased to prevent sticking.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Use room-temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, whisk together the flour, baking soda, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Stir in the hot coffee until the batter is smooth. The batter will be thin.
Use freshly brewed coffee for the best flavor.
Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before frosting.
To make the ganache, heat the cream in a saucepan until it just begins to simmer, then pour it over the chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth.
Avoid boiling the cream to prevent a grainy texture.
Stir in the butter and vanilla extract, then refrigerate the ganache for 1 hour or until it thickens to a spreadable consistency.
Stir occasionally while chilling to ensure even consistency.
Spread a layer of ganache on one cake layer, top with the second layer, and frost the top and sides with the remaining ganache.
Use a spatula for a smooth finish.
Refrigerate the cake for 2 hours to set the ganache before serving.
Chilling helps the ganache firm up for cleaner slices.
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