INGREDIENTS

Chocolate Cake Layers

1 ½ cup hot water
1 teaspoon instant coffee (optional)
3 large eggs room temperature
1 ½ cup brown sugar packed
1 ½ cup granulated sugar
½ teaspoon sea salt
1 ½ cup buttermilk
1 ½ cup vegetable oil (I use canola oil)
3 cups all purpose flour (360g)
1 cup natural cocoa powder (129g)
1 ½ teaspoon baking soda
3 teaspoon baking powder

Whipped Chocolate Ganache

3 cups heavy cream (35% or whipping cream)
6 cups semisweet chocolate chips (1020g)

Chocolate Drip (optional)

⅓ cup heavy cream (35% or whipping cream)
½ cup semisweet chocolate chips (85g)

Assembly

1 cup mini chocolate chips (and/or chocolate chunks) (170g)

Makes: 8inchround

INSTRUCTIONS

Chocolate Cake Layers

• Grease two 8” round cake pans with vegetable oil and line the bottoms with rounds of parchment paper. Preheat oven to 180°C (350°F).

• Add instant coffee into the hot water and stir until dissolved, set aside. If you won’t be using instant coffee, just set the hot water aside for later.

1 teaspoon instant coffee,1 ½ cup hot water

• In a very large bowl combine eggs, brown and granulated sugars, salt, and whisk until very well combined.

3 large eggs,1 ½ cup brown sugar,1 ½ cup granulated sugar,½ teaspoon sea salt

• Add buttermilk and vegetable oil, stir until combined.

1 ½ cup buttermilk,1 ½ cup vegetable oil

• Sift flour, cocoa powder, baking soda, and baking powder right into the bowl. Use a whisk to gently fold the batter. Halfway through, add the hot water and instant coffee mixture. Fold just until you stop seeing streaks of dry flour.

3 cups all purpose flour,1 cup natural cocoa powder,1 ½ teaspoon baking soda,3 teaspoon baking powder

• Pour the batter evenly into the prepared baking pans and bake for 35-45 minutes, or just until a toothpick inserted into the center comes out clean.

• Remove the baking pans from the oven and let cool at room temperature for 10 minutes before flipping them over onto a cooling rack. Use a small knife or spatula to run around the edges to release the cake easier. Let cool completely.

Whipped Chocolate Ganache

• I like to start the ganache before the cake layers to give it plenty of time to cool.

• Bring the cream to a slight simmer in a small saucepan. Keep an eye on it so that it doesn’t boil. While it is heating up, pour the chocolate chips in a large heat safe bowl.

3 cups heavy cream,6 cups semisweet chocolate chips

• Pour the hot cream over the chocolate chips, cover with a plate or a lid and let it sit for 7 minutes.

• Whisk the chocolate chips and cream until glossy and smooth. This might take some time.

• Let the ganache cool in the fridge for 1-2 hours or until it is cool to the touch but still liquidy. It should be thicker but not yet rock hard.

• Right before stacking the cake, use a whisk (I do this by hand but you can use a stand mixer), whisk the ganache until it becomes thick and lighter in colour. Stop whisking as soon as it becomes a spreadable consistency to not overwhip

Chocolate Drip (optional)

• While the cake layers cool (before decorating), make the chocolate drip. Place chocolate chips in a medium bowl.

½ cup semisweet chocolate chips

• Heat the cream in a small saucepan until just before boiling. Pour the hot cream over the chocolate chips and cover with a lid or a plate for 5 minutes.

⅓ cup heavy cream

• Whisk the chocolate chips and cream until glossy and smooth. Place in fridge to cool until it becomes a thicker, pourable consistency. About 1 hour.

Assembly

• Cut the cakes in half to create 4 cake layers. Use a long serrated bread knife.

• Place a dollop of whipped ganache on your cake stand or plate. Place the first layer of cake down on the board. Spread about 1 cup whipped ganache over the cake layer, spreading all the way to the edge. Repeat with the rest of the cake layers.

• Reserve about ½ cup of ganache for piping the border. Spread the rest of the ganache over the cake, covering the sides. Press chocolate chips or chunks onto the bottom of the cake while the ganache is not yet set.

1 cup mini chocolate chips (and/or chocolate chunks)

• Place the cake in the freezer for 15 minutes to firm up and set the ganache on the outside.

• Pour the chocolate drip into the center of the cake. Use an offset spatula or a large spoon to spread the drip over the edges so that it drips down the sides. A turntable or lazy Susan will make it easier to get an even drip.

• Place the cake into the freezer for 15 minutes to firm up the drip. Pipe a border using the reserved whipped ganache on top of the chocolate drip (see notes on how to soften it again). Sprinkle more chocolate chips on the inside edge of the border. Slice to serve and enjoy!