Step 1

Heat oven to 350ºF and prepare two 8” cake pans with cake goop or another preferred pan release

Step 2

Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined.

Step 3

Add in the eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.

Step 4

Turn the mixer down to low and add in the hot coffee and mix until just its just combined.

Step 5

Pour the batter into your prepared cake pans.

Step 6

Bake the cakes for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting.

Step 8

Heat the cream until just steaming and pour over chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth.

Step 9

Place the softened butter in the bowl of your mixer with the whisk attachment and whisk until smooth

Step 10

Sift the cocoa powder and sugar into the butter and continue whisking. It will by dry and crumbly at first, keep going until smooth

Step 11

Add in the milk 1 Tbsp at a time. Then vanilla and salt. Whisk on high until fluffy.

Step 12

whisk in the cooled ganache. Frosting is swill be softt. Chill for 20 minutes if you want it firmer.

Step 13

Heat the cream until just steaming and pour over the chocolate (or microwave your milk and chocolate together for 1-2 minutes until steaming) Let it sit for 5 minutes and whisk until smooth. Transfer to another bowl and let cool to 90ºF before piping onto the cold cake.