- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 4½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/3 cups vegetable or canola oil
- 1½ cups buttermilk
- 3 large eggs
- 1½ cups freshly brewed, extra-strong hot coffee
- 1 teaspoon pure vanilla extract
- 12 ounces semisweet chocolate, chopped into small pieces
- 1½ cups whipping (heavy) cream
Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
In top of a double boiler, combine chocolate and cream. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chocolate and cream together until the chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature and ganache becomes thick enough to easily spread. Tip: Place bowl in a larger bowl of ice water to speed cooling and thickening, stirring Ganache as it cools.
Using an spatula, spread ganache between layers and over top and sides of cake.