An easy chocolate cake recipe that requires no special mixing method or ingredients. This chocolate cake is super moist, decadent and delicious! Makes two 8"x2" round cakes with fudge frosting and a chocolate drip.
Heat oven to 350ºF and prepare two 8” cake pans with cake goop or preferred pan release
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds.
Add in eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
Turn mixer down to low and add in hot coffee and mix until just combined.
Pour batter into prepared pans. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan about 15 minutes then invert onto wire racks to cool completely before frosting.
Heat cream until just steaming and pour over chocolate. Let sit 5 minutes and whisk until smooth. Transfer to another bowl and let cool.
Place softened butter in the stand of your mixer with the whisk attachment and whisk until smooth
Sift the cocoa powder and sugar into the butter and whisk. It will by dry and crumbly at first, keep going until smooth
Add in milk 1 Tbsp at a time. Then vanilla and salt. Whisk on high until fluffy.
Fold in cooled ganache. Frosting is soft. Chill for 20 minutes if you want it firmer.
Heat cream until just steaming and pour over chocolate. Let sit 5 minutes then whisk until smooth. Let cool until slightly warm to the touch before piping onto your CHILLED cake.