Ingredients
For the cake:
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2 cups (250 g) all-purpose flour
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2 cups (400 g) granulated sugar
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¾ cup (75 g) unsweetened cocoa powder
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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1 cup (240 ml) buttermilk, room temperature
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½ cup (120 ml) vegetable oil
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2 large eggs, room temperature
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2 tsp vanilla extract
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1 cup (240 ml) hot coffee (or hot water for milder flavor)
For the fudge filling:
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1½ cups (255 g) semisweet chocolate chips
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¾ cup (180 ml) heavy cream
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2 tbsp unsalted butter
For the chocolate ganache (glossy top):
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1 cup (170 g) dark chocolate, finely chopped
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¾ cup (180 ml) heavy cream
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1 tbsp light corn syrup (optional, for shine)
For the crumb coating:
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1 cup (100 g) chocolate cake crumbs (from trimmings or a cupcake)
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
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In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
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Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
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Stir in hot coffee (batter will be thin).
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Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean.
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Cool completely. Level the tops if needed and save crumbs for coating.
2. Make the Fudge Filling
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Heat cream until just simmering.
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Pour over chocolate chips and butter. Let sit 2 minutes, then stir until smooth.
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Cool until thick and spreadable.
3. Assemble
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Place one cake layer on a board. Spread fudge filling evenly over the top.
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Add the second layer and smooth the sides. Chill for 30 minutes.
4. Make the Ganache
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Heat cream (and corn syrup, if using) until just boiling.
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Pour over chopped chocolate, let sit 2 minutes, then whisk until silky and smooth.
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Let cool slightly until pourable but not runny.
5. Finish the Cake
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Pour ganache over the top of the cake, letting it drip down the sides.
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Press reserved cake crumbs around the sides for a textured look.
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Chill for 1 hour to set.
