Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 2 cups Granulated Sugar
  • 3/4 cup Dutch-Process Cocoa Powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Buttermilk (full fat)
  • 1/2 cup Vegetable Oil (neutral flavor, e.g., canola)
  • 2 teaspoons Vanilla Extract (for cake)
  • 1 cup Hot Coffee (or boiling water, strong filter coffee ideal)
  • 8 oz White Chocolate (high-quality chips or finely chopped bar)
  • 2 1/2 cups Heavy Whipping Cream (divided)
  • 1/4 cup Icing (Powdered) Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for filling)
  • Icing (Powdered) Sugar or Cocoa (for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of two 8-inch cake tins with parchment circles.
  2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk thoroughly to combine.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract until just combined.
  4. Add the wet ingredients to the dry ingredients. Mix on low speed until just smooth (do not overmix).
  5. Slowly pour the hot coffee (or boiling water) into the batter while mixing on low speed. The batter will be very thin—this is correct.
  6. Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes, then invert them onto a wire rack to cool completely.
  7. Prepare the Ganache Base: Place the white chocolate in a heatproof bowl. Heat 1 cup (240 ml) of heavy cream until steaming. Pour the hot cream over the chocolate, let sit for 2 minutes, and stir until smooth and fully emulsified. Add the remaining 1 teaspoon of vanilla extract. Cover and chill in the refrigerator for at least 1 hour, or until cool and slightly thickened.
  8. Whip the remaining 1 1/2 cups (360 ml) of heavy cream and the sifted icing sugar until medium peaks form.
  9. Slowly drizzle the chilled white chocolate ganache into the whipped cream while the mixer is running on low speed. Increase speed to medium-high and whip until stiff peaks form. The resulting cream should be light, fluffy, and hold its shape perfectly.
  10. Assembly: Use a serrated knife to carefully level the tops of the cooled cake layers. Place the first layer, cut-side up, on your serving plate. Pile the Silky Cream Filling onto the cake and spread evenly.
  11. Place the second cake layer gently on top. Dust the assembled cake with icing sugar or cocoa powder for a classic look. Chill for at least 30 minutes before slicing to allow the filling to fully set.