Devil's Food Chocolate Cake with Ganache

• 2 cups all purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup freshly brewed hot coffee
• 12 oz semisweet chocolate chips
• 1 cup heavy cream

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In the large bowl of a mixer, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. 3

   Add buttermilk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes or until well combined.

4. 4

   Stir in the hot coffee by hand until the batter is smooth. The batter will be very thin.

5. 5

   Pour batter evenly into prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

6. 6

   Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely. Handle carefully as the cake is delicate.

7. 7

   For the ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.

8. 8

   Pour hot cream over chocolate chips. Let sit for 5 minutes, then whisk gently starting from the center until smooth and glossy.

9. 9

   Allow the ganache to cool slightly until it reaches a spreadable consistency. Spread over the top of the cake layers and stack.