Two Layer Chocolate Fudge Cake With Chocolate Ganache Frosting Recipe

Ingredients

• butter, for greasing pans
• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 xl eggs
• 1 teaspoon vanilla extract
• 1 cup fresh hot coffee
• 4 ounces bittersweet chocolate
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Lightly butter and flour two 8-inch cake pans to prevent sticking.
3. In the bowl of a stand mixer, sift together 1 3/4 cups all-purpose flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Mix on low until combined.
4. In a separate bowl, combine 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk thoroughly.
5. With the mixer on low, slowly add the wet ingredients to the dry ingredients, mixing until just combined.
6. Gradually add 1 cup of fresh hot coffee to the mixture while the machine is still on low speed; the batter will appear somewhat liquidy.
7. Divide the batter equally between the prepared cake pans, then place them in the preheated oven.
8. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
9. Once baked, let the cakes sit in the pans for 30 minutes before transferring them to a cooling rack to cool completely.
10. While the cakes cool, chop 4 ounces of bittersweet chocolate into small shards and place them in a food processor.
11. In a microwave-safe bowl, warm 1/2 cup of heavy cream until it just starts to simmer, but do not let it boil.
12. Pour the warm cream over the chocolate and let it sit for 2 minutes. Then pulse the mixture in the food processor until smooth.
13. Allow the ganache to cool in the fridge for about 15 minutes before spreading it on the cooled cakes.