Ingredients
Frosting Ingredients:
6 tbsp unsalted butter
▢3/4 tsp fine sea salt
▢1 2/3 cup + 1/4 cup heavy whipping cream
▢1 1/2 cups granulated sugar
▢2/3 cup + 1 tbsp semi-sweet chocolate chips
▢1 cup Dutch-processed cocoa powder, sifted
▢3/4 cup black cocoa powder, sifted
▢1 tsp vanilla extract
Cake Ingredients
▢1 3/4 cup all-purpose flour
▢1 tsp baking soda
▢1 tsp fine sea salt
▢2 cups granulated sugar
▢1/2 cup canola oil
▢1 cup buttermilk, room temperature
▢2 large eggs, room temperature
▢1 tsp vanilla extract
▢2/3 cup hot coffee, substitute hot water
▢3/4 cup black cocoa powder
Instructions:
In a pot, melt the butter and salt. Once melted, whisk in the heavy cream and sugar, whisking occasionally until nearly boiling; about 7-8 minutes. Stir in the chocolate chips until completely melted.
6 tbsp (84 g) unsalted butter,3/4 tsp fine sea salt,1 2/3 cup + 1/4 cup (443 g) heavy whipping cream,1 1/2 cups (300 g) granulated sugar,2/3 cup + 1 tbsp (128 g) semi-sweet chocolate chips
Add the sifted cocoa powders to a stand mixing bowl. Stream the hot chocolate mixture into the bowl, mixing until combined. Scrape down the bowl and mix for 2-3 minutes until lump-free. Stir in the vanilla, then pour the frosting into a container. Refrigerate for a minimum of 4-6 hours, or overnight before using.
1 cup (100 g) Dutch-processed cocoa powder,3/4 cup (75 g) black cocoa powder,1 tsp vanilla extract
Line three 6-inch cake pans with a round of parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
Whisk together the flour, baking soda, and salt until combined. Set aside.
1 3/4 cup (210 g) all-purpose flour,1 tsp baking soda,1 tsp fine sea salt
In a large bowl, whisk together the oil and sugar. Whisk in the buttermilk, eggs, and vanilla extract. Then whisk in the dry ingredients until smooth.
2 cups (400 g) granulated sugar,1/2 cup (100 g) canola oil,1 cup (227 g) buttermilk,2 (110 g) large eggs,1 tsp vanilla extract
Whisk together the hot coffee and cocoa powder until lump-free. Then whisk it into the cake batter until just combined.
2/3 cup (152 g) hot coffee,3/4 cup (54 g) black cocoa powder
Evenly distribute the cake batter into the prepared cake pans. This is best done with a food scale for accuracy, each pan should hold 395 grams.
Bake for 25-35 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack, then run an offset spatula around the edges and flip them out onto the rack.
When ready to assemble, let the frosting come to room temperature, for about 1 hour. In a mixing bowl, paddle-mix the ganache for 30-60 seconds to loosen it. Do not mix it for too long or it will start to lighten in color!
Place the first cake layer on your serving board. Pipe an even layer of the black frosting on the top. Continue alternating the cake layers and frosting, placing the last layer upside down. Chill the cake in the fridge for 30-60 minutes, or until the frosting is firm.
Use the rest of the frosting to cover the top and sides of the cake, using the back of a spoon to create swoops in the frosting for some texture. Decorate as desired and enjoy!
Leftover cake slices should be stored in an airtight container in the fridge for 4-5 days. They can also be wrapped individually in plastic wrap, placed in an airtight container, and stored in the freezer for up to 1 month!
