Chocolate Truffle Cake

Instructions

1. Prepare the baking pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined and free of lumps.
3. Combine wet ingredients
   In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, mixing with an electric mixer on medium speed for about 2 minutes until well incorporated.
4. Add coffee and bake
   Stir in the hot coffee (the batter will be very thin). Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
5. Prepare the truffle ganache
   Place chopped chocolate in a large heatproof bowl. In a saucepan, bring heavy cream just to a simmer over medium heat. Pour hot cream over chocolate and let stand for 5 minutes. Add butter and optional cognac, then whisk until smooth and glossy. Allow to cool at room temperature until spreadable, about 1-2 hours.
6. Assemble the cake
   Once cakes are completely cooled, place one layer on a cake stand or serving plate. Spread about 1 cup of ganache over the top. Place the second cake layer on top and cover the entire cake with remaining ganache, creating a smooth finish on top and sides.
7. Create truffle decoration
   Reserve about 1/2 cup of ganache and chill until firm enough to roll into small balls. Dust the truffle balls with cocoa powder and arrange them around the top edge of the cake for decoration.