Method
- Heat the oven to 350 F and grease two 8-inch cake pans.
- Whisk the flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
- Add the eggs, buttermilk, and oil, then whisk until combined. Slowly stir in the hot coffee.
- Divide the batter between the pans and bake for 28 to 32 minutes, until a tester comes out clean.
- Cool the cakes fully. Meanwhile, pour warm cream over chopped dark chocolate and stir until glossy for the ganache.
- Layer and frost the cake with ganache once it has thickened slightly.
Kitchen note
The batter is thin by design. That extra moisture is what keeps the crumb soft and richly tender after baking.