Chocolate Layer Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line with parchment paper circles for easy removal.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
3. Combine wet ingredients
   In a separate bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
4. Make the batter
   Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Slowly add the hot coffee, mixing on low speed until the batter is smooth. The batter will be thin, but that's normal.
5. Bake the cakes
   Divide the batter evenly between the three prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Prepare chocolate ganache
   Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes. Add butter and gently stir until smooth and glossy. Allow to cool until spreadable, about 30-45 minutes.
7. Assemble the cake
   Place one cake layer on a serving plate. Spread approximately 1/2 cup of ganache evenly over the top. Place second layer on top and repeat with another 1/2 cup of ganache. Add the final cake layer and cover the entire cake with the remaining ganache, creating smooth sides and top.
8. Decorate and serve
   For a professional finish, use a bench scraper or large offset spatula to smooth the ganache. Optionally, add chocolate shavings, fresh berries, or piped decorations. Refrigerate for 30 minutes before serving to set the ganache.