Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting the pans
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (180ml) vegetable oil
  • 1 ½ cups (360ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (360ml) hot coffee
  • 16 ounces (450g) bittersweet chocolate, finely chopped (at least 70% cacao)
  • 1 ½ cups (360ml) heavy cream
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons (30ml) dark rum or coffee liqueur (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together granulated sugar, brown sugar, and oil until well combined.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat until just combined.
  6. Gently stir in hot coffee until batter is smooth. The batter will be thin.
  7. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Place chopped chocolate in a heatproof bowl. In a saucepan, heat heavy cream until just simmering. Pour hot cream over chocolate and let sit for 1 minute.
  10. Stir chocolate and cream together until smooth and glossy. Stir in butter and rum/liqueur (if using).
  11. Let ganache cool slightly to thicken for easier spreading. For a firmer frosting, chill in the refrigerator for 30 minutes to an hour, stirring occasionally.
  12. Level the cake layers if necessary. Place one cake layer on a serving plate. Spread with a generous layer of ganache. Top with the second cake layer. Frost the top and sides of the cake with the remaining ganache.
  13. Decorate with chocolate shavings, cocoa powder, or fresh berries.