Ingredients:

  • 250g all-purpose flour
  • 400g granulated sugar
  • 75g Dutch-process cocoa powder, sifted
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp kosher salt
  • 240ml buttermilk, room temperature
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 240ml hot brewed coffee, boiling
  • 225g semi-sweet chocolate (60% cacao), finely chopped
  • 240ml heavy whipping cream
  • 1 tbsp light corn syrup
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 180°C. Grease two 20cm round cake pans.
  2. Sift 250g all purpose flour, 400g granulated sugar, 75g Dutch process cocoa powder, 2 tsp baking powder, 1.5 tsp baking soda, and 1 tsp kosher salt into a large bowl.
  3. Whisk in 240ml buttermilk, 120ml vegetable oil, 2 large eggs, and 2 tsp pure vanilla extract until the mixture is smooth. The batter will be thick and dark at this stage. Whisk until no streaks of egg remain.
  4. Slowly pour in 240ml hot brewed coffee while whisking gently. The batter will become very thin — don't panic, this is correct!
  5. Divide the batter between the pans and bake for 35 minutes until a toothpick comes out with just a few moist crumbs. You should smell a deep, toasted chocolate aroma filling the kitchen.
  6. Place 225g finely chopped semi sweet chocolate in a bowl. Heat 240ml heavy whipping cream and 1 tbsp light corn syrup until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes until the chocolate is completely softened.
  7. Gently whisk the ganache starting from the center until it becomes velvety and glossy. Add a pinch of flaky sea salt. Once the cake is completely cool, pour the ganache over the top, letting it drip naturally down the sides. Wait until the ganache sets slightly before slicing for the cleanest look.