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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, sugar, and brown sugar.
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until combined. Stir in the hot water (the batter will be thin).
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and pour the hot cream over the chopped chocolate or chocolate chips in a bowl. Let it sit for 2-3 minutes to soften the chocolate.
Stir the mixture until smooth and glossy. If desired, add a tablespoon of butter to make the ganache extra shiny. Let the ganache cool slightly before using.
Make the Whipped Cream:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
Assemble the Cake:
Once the cakes have cooled completely, slice each cake in half horizontally to create four layers.
Place the first layer of cake on a serving plate or cake stand. Spread a thin layer of ganache over the top.
Add the second layer of cake and repeat with ganache. Continue stacking the layers, finishing with the top layer.
Pour the remaining ganache over the top of the cake, letting it drip down the sides.
Add dollops of whipped cream around the cake, allowing some to melt slightly into the ganache.
Serving and Storage Tips:
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