Ingredients

For the Dark Cocoa Cake:

  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup strong black coffee, hot
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Dark Chocolate Ganache:

  • 12 oz dark chocolate (70% cocoa), finely chopped
  • 1½ cups heavy cream
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract

For Assembly:

  • 1-2 teaspoons flaky sea salt (such as Maldon)
  • Additional cocoa powder for dusting (optional)

Equipment Needed

  • Two 9-inch round cake pans
  • Electric mixer (stand or hand mixer)
  • Medium saucepan
  • Large mixing bowls
  • Wire cooling racks
  • Offset spatula

Instructions

Prepare the Cake:

  1. Preheat and prep: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder, tapping out excess.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, whisk together eggs, buttermilk, hot coffee, oil, and vanilla extract until well combined.
  4. Make batter: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thin – this is normal.
  5. Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool: Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Ganache:

  1. Heat cream: In a medium saucepan, heat heavy cream over medium heat until it just begins to simmer (small bubbles around the edges).
  2. Melt chocolate: Place chopped chocolate in a large bowl. Pour hot cream over chocolate and let sit for 2 minutes.
  3. Whisk ganache: Starting from the center, whisk in small circles, gradually working outward until smooth and glossy.
  4. Finish ganache: Whisk in butter, corn syrup, and vanilla until fully incorporated.
  5. Cool: Let ganache cool at room temperature for 30-45 minutes, stirring occasionally, until it reaches a spreadable consistency.

Assemble the Cake:

  1. Level cakes: If needed, level the cake layers with a serrated knife.
  2. First layer: Place one cake layer on serving plate. Spread about 1 cup of ganache evenly over the top.
  3. Second layer: Place second cake layer on top and gently press down.
  4. Frost: Spread remaining ganache over top and sides of cake, using an offset spatula for smooth finish.
  5. Add sea salt: Sprinkle flaky sea salt evenly over the top of the cake.
  6. Final touch: Lightly dust with cocoa powder if desired.

Tips for Success

  • Room temperature ingredients: Ensure eggs and buttermilk are at room temperature for better mixing
  • Don’t overmix: Mix cake batter just until combined to avoid tough cake
  • Hot coffee trick: The hot coffee enhances the chocolate flavor and creates a moist texture
  • Ganache consistency: If ganache becomes too thick, gently warm it; if too thin, let it cool longer
  • Make ahead: Cake layers can be made 1 day ahead and wrapped tightly
  • Storage: Store covered at room temperature for up to 3 days

Serving Suggestions

Serve slices with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream. The sea salt perfectly balances the rich chocolate and creates an elegant finish.

Pro tip: Let the cake sit for at least 2 hours after assembly before serving to allow the flavors to meld together.