Decadent Chocolate Layer Cake with Creamy Filling

Ingredients

• 1 3/4 cups all-purpose flour (210g)
• 1 3/4 cups granulated sugar (350g)
• 1/2 teaspoon salt
• 3/4 cups unsweetened cocoa powder (75g)
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature (240ml)
• 1/2 cup vegetable oil (120ml)
• 2 teaspoons vanilla extract
• 3/4 cup very hot coffee (90ml)
• 1 cup unsalted butter, softened (226g)
• 1 teaspoon vanilla extract
• 8 ounces (226g) semisweet chocolate, chopped bars or chips
• 3/4 cup heavy whipping cream (90ml)
• 1/4 teaspoon purple food coloring (optional)
• 1 cup unsalted butter, softened (226g)
• 1 teaspoon vanilla extract
• 2-3 tablespoons of the milk mixture
• 1/4 teaspoon purple food coloring (optional)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 1/2 teaspoon salt, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 1/2 teaspoons baking powder.
3. In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined.
5. Stir in 3/4 cup very hot coffee until the batter is smooth and pourable.
6. Grease and flour two 8-inch round cake pans, or line with parchment paper.
7. Divide the batter evenly between the prepared pans.
8. Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
10. While the cakes cool, prepare the frosting: In a stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter on medium speed for 2-3 minutes until light and fluffy.
11. Add 1 teaspoon vanilla extract and beat to combine.
12. Add the cooled milk mixture to the butter and mix on medium-low speed, scraping down the bowl as needed, until just combined.
13. Add 1/4 teaspoon purple food coloring (optional) and mix until evenly distributed.
14. Once the cakes are completely cool, place one cake layer onto a cake stand or serving plate.
15. Spread about 1 cup of the frosting evenly over the cake layer.
16. Top with the second cake layer and frost the entire cake with the remaining frosting.
17. Chill the cake for at least 30 minutes to set the frosting before glazing.
18. To make the ganache: Place 8 ounces (226g) of chopped semisweet chocolate in a heatproof bowl.
19. Heat 3/4 cup (90ml) heavy whipping cream in a saucepan over medium heat until it just begins to simmer.
20. Pour the hot cream over the chocolate and let it sit for 5 minutes.
21. Whisk until smooth and shiny.
22. Let the ganache sit for a few minutes until it thickens slightly.
23. Pour the ganache over the chilled cake and spread it evenly with an offset spatula, allowing it to drip down the sides.
24. Chill the cake until the ganache is set.
25. Slice and enjoy!