Ingredients:

  • ¾ cup (75g) Dark cocoa powder
  • 2 cups (250g) All-purpose flour
  • 1 cup (200g) Brown sugar, packed
  • 1 cup (200g) White sugar
  • 2 Large eggs, room temperature
  • 1 cup (240ml) Buttermilk, room temperature
  • 1 cup (240ml) Strong coffee, cooled (brewed with approx 2 tbsp grounds per cup)
  • ½ cup (120ml) Vegetable oil (or melted and cooled unsalted butter)
  • 2 tsp Vanilla extract
  • 1 ½ tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 cup (200g) Granulated sugar
  • ½ cup (120ml) Heavy cream, warm
  • 4 tbsp (57g) Unsalted butter, cubed
  • 1 tsp Sea salt, adjust to taste
  • 1 tsp Vanilla extract
  • 8 oz (227g) Dark chocolate, chopped (60-70% cacao is ideal)
  • 1 cup (240ml) Heavy cream, hot
  • 2 tbsp (28g) Butter, softened
  • Pinch of salt (optional, to enhance the chocolate flavor)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper rounds. In a large bowl, whisk together cocoa powder, flour, brown sugar, white sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together eggs, buttermilk, oil (or melted butter), and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Slowly pour in the cooled coffee, mixing until the batter is smooth.
  2. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  3. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon or heatproof spatula, until it's a deep amber color. Watch carefully; sugar burns easily! Remove from heat and carefully whisk in the warm heavy cream. It will bubble vigorously! Add the cubed butter and sea salt. Stir until the butter is melted and the caramel is smooth. Stir in the vanilla extract. Let the caramel cool slightly until it thickens to a pourable consistency (about 30 minutes).
  4. Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just comes to a simmer. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to soften the chocolate. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth. Stir in the softened butter and a pinch of salt (if using).
  5. Place one cake layer on a serving plate or cake stand. Spread a generous layer of the cooled salted caramel over the cake. Top with the second cake layer and repeat with another layer of caramel. Top with the final cake layer. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Let the ganache set slightly before serving (about 30 minutes, or longer in the refrigerator for a firmer ganache).