1Line bottom of three greased 8 inch round cake pans with parchment paper.
2Place chocolate in a bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
3In a large bowl, beat eggs on high until a lemon color. Gradually add the sugar, oil, vanilla, chocolate mixture beating until well mixed. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
4Transfer to prepared pans. Bake at 325 for 30 to 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing cake from the pans to a wire rack; remove paper. Cool completely.
5FOR GANACHE, place chocolate into a bowl. In a saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth.
6Let stand at room temp to cool and thicken slightly, about 45 minutes, stirring occasionally.
(Mixture is soft, but thickens on cake)
7Spread one cake layer with about 1/3 cup of ganache. Top with second cake and place about 1/3 cup of ganach. Add third cake; spread the remaining ganache over top and the sides of the cake.
8You can make this cake two layers and use the rest of the batter for cup cakes. Or use all the batter for cupcakes. Have fun with it.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...