It's heaven on a slice... An explosion of chocolate in your mouth!
Printable Recipe - click here
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup hot coffee
8 ounces bittersweet chocolate, cut into small pieces
3/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon kahlua liqueur (optional)
2 cups butter(4 sticks), softened
4-6 cups confectioners sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
pinch of salt
1 teaspoon vanilla extract
2 tablespoons heavy cream
Preheat oven to 350F. Butter and flour 2 - 9 inch baking pans.
In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Add eggs, buttermilk, melted butter and vanilla extract and mix it well. Add coffee and stir it into batter. Pour evenly into prepared baking pans.
Bake in preheated oven for 35 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool in a rack for 5 minutes, then remove from pans and cool completely on racks before frosting. Be very careful flipping as the cake is very moist and will break easily.
For the ganache, place the pieces of chocolate in a small pan or heatproof bowl. In a separate saucepan, heat cream and butter until boiling. Pour boiling cream over chocolate pieces and let it stand a few minutes. Add kahlua and stir gently.
For the buttercream, beat butter in the bowl of a electric mixer. Slowly add sifted sugar and cocoa powder. Mix it well. Add vanilla and cream. use more sugar if needed.
When cakes are completely cool, place 1 cake on a serving platter, pierce cake with a fork all over the top and pour ganache on it. Place second cake over ganache and cover with buttercream. I saved a couple of tablespoons of the ganache and marbled the top of the buttercream and piped flowers all around the side to decorate.