Rich Chocolate Ganache Cake

Method

1. Preheat oven to 170°C (150°C fan). Grease and line two 23cm round tins.
2. Sift together the flour, cocoa, bicarbonate of soda, baking powder, and sugar into a large bowl.
3. In a jug, whisk the eggs, buttermilk, oil, and vanilla together.
4. Pour the wet ingredients into the dry and whisk until smooth. Gradually add the hot coffee, mixing until fully incorporated. The batter will be very thin — this is correct.
5. Divide between the tins and bake for 45 to 50 minutes until a skewer comes out with just a few moist crumbs.
6. Cool in tins for 15 minutes, then turn out onto wire racks to cool completely.
7. For the ganache: heat the cream until just simmering. Pour over the chopped chocolate and let sit for 2 minutes. Stir from the centre outwards until smooth. Add butter and salt, stir until melted.
8. Let ganache cool and thicken to a spreadable consistency (about 1 to 2 hours at room temperature, or 30 minutes in the fridge, stirring every 10 minutes).
9. Level the cake layers if needed. Spread ganache between layers and over the top and sides. Use a palette knife for a smooth finish.