Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and grease three round molds (20 cm each).
- In a big mixing bowl, combine flour, sugar, cocoa powder, bicarbonate soda, baking powder, and salt. Mix well.
- Add buttermilk, vegetable oil, eggs, and vanilla extract; mix until smooth.
- Stir in the hot coffee and pour the batter evenly into the prepared molds.
- Bake for 30-35 minutes or until a toothpick comes out clean, then cool on a wire rack.
- For the ganache, heat whipping cream until boiling, pour over chopped chocolate, let sit, then stir until smooth and glossy.
- Trim tops of cooled cakes if domed, layer and spread ganache between layers. Apply a crumb coat and chill for 20 minutes.
- Melt pastry chocolate, pour onto wax paper, mark a grid with a ruler or silicone mold, and let it harden.
- Decorate the cake with the chocolate grid or place decorative squares on top.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 2mg
Notes
For a lighter version, swap to almond or oat flour for gluten-free or use dairy-free milk alternatives. A pinch of sea salt in the ganache enhances the flavor beautifully. Enjoy the baking process and feel free to modify the recipe to suit your taste!
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