Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp espresso powder
  • 1 cup (240ml) whole buttermilk, room temperature
  • 1/2 cup (120ml) avocado or vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water or hot coffee
  • 10 oz (280g) semi-sweet chocolate (60% cacao), finely chopped
  • 1 cup (240ml) heavy whipping cream
  • 1 pinch flaky salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, sift and whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until thoroughly combined.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix with a whisk or electric mixer on medium speed until well incorporated, about 2 minutes.
  4. Carefully pour in the boiling water or hot coffee. Whisk by hand until the batter is smooth. Note: The batter will be very thin; this is normal for a moist crumb.
  5. Distribute the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
  6. Cool the cakes in their pans for 10 minutes before turing them out onto a wire rack to cool completely.
  7. Prepare the ganache: Place the chopped chocolate in a heat-proof bowl. In a small saucepan, bring the heavy cream to a gentle simmer. Pour the hot cream over the chocolate and let sit for 5 minutes.
  8. Whisk the ganache starting from the center until glossy and smooth. Let it sit at room temperature until it reaches a spreadable consistency.
  9. Frost the cooled cake layers with the ganache and finish with a pinch of flaky salt.