Ultimate Fudgy Chocolate Layer Cake

This rich, ultra-moist chocolate cake is layered and finished with a glossy ganache for a showstopping dessert that really does look too good to cut.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup hot coffee
• 8 oz semisweet chocolate, chopped
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, and vegetable oil, then mix until smooth. Slowly pour in the hot coffee and stir until the batter is glossy and thin.
4. Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
5. To make the ganache, heat the heavy cream until steaming, then pour it over the chopped semisweet chocolate. Let sit for 2 minutes, then whisk until smooth and shiny.
6. Level the cooled cakes if needed. Place one layer on a serving plate, spread a thin layer of ganache on top, then add the second cake layer.
7. Pour the remaining ganache over the top of the cake, letting it drip naturally down the sides. Smooth gently with an offset spatula if desired.
8. Let the ganache set for 20–30 minutes before slicing and serving.

Tip: For the glossiest ganache finish, let the cake chill slightly before pouring so the chocolate sets into perfect drips.