Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper. This ensures your cake releases easily.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps, especially from the cocoa powder.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- Add the room-temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Using an electric mixer on low speed, or a whisk, beat the ingredients until just combined. Scrape down the sides of the bowl to ensure everything is incorporated. Be careful not to overmix at this stage; you're just bringing the ingredients together.
- With the mixer on low speed, carefully and slowly pour in the boiling water. The batter will become very thin; this is completely normal and is key to the cake's incredible moisture. Continue mixing until the batter is smooth.1 cup boiling water
- Pour the thin batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- Place the finely chopped Belgian dark chocolate in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring, allowing the chocolate to melt.8 ounces good quality Belgian dark chocolate, 1 cup heavy whipping cream
- Gently whisk the chocolate and cream mixture, starting from the center and working outwards, until it becomes smooth and glossy. Stir in the softened butter until fully incorporated. Let the ganache sit at room temperature, stirring occasionally, until it thickens to a spreadable consistency. This can take anywhere from 30 minutes to 2 hours, depending on room temperature.2 tablespoons unsalted butter
- Once the cakes are completely cool and the ganache has thickened, frost the top of one cake layer, then place the other layer on top. Frost the top and sides of the cake with the remaining ganache, creating smooth or textured finishes as desired.
Notes
Ensure cakes are completely cooled before frosting. Store refrigerated for ganache frosting.
