Chocolate buttermilk cake with chocolate ganache frosting

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon pbaking powder
• 1 teaspoon sea salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup freshly brewed hot coffee

Chocolate Ganache Frosting:

• 4 ounces of 60% or higher dark chocolate
• 1 cup cream
• a pinch of salt
• 6 tablespoons unsalted butter
• 2 cups icing sugar
• 1 teaspoon vanilla

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Preparation

• Preheat oven to 350F/180C . Grease 2 8-10 inch round cake pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
• With mixer still on low, add the coffee and stir just to combine. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool completely in pans.
• Chocolate Ganache Frosting:
  Chop chocolate roughly or break into pieces and place it with the cream in a heat proof bowl or pan over another pan full of boiling water (or a double boiler if you have one). Stir until its all melted. There will be a point when you get worried about the flakey bits floating in cream, but they will all melt eventually and you'll have a creamy looking bowl of chocolate. Remove from the heat and leave to cool. Cut up room temperature butter and mix it on high with the chocolate, vanilla and icing sugar until fluffy. It might appear to runny, but don't worry. Refrigerate it for at least 30 minutes. It'll stiffen. If you leave it in the fridge, a quick pop in the microwave will also make it spreadable again. This stuff would make excellent truffles. SO, so tasty a few days later left in the fridge.