Directions
- 1Preheat oven to 350°F (175°C).
- 2Grease and line three 6-inch round cake pans with parchment paper.
- 3In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 4Add eggs, buttermilk, oil, and vanilla.
- 5Beat on medium speed for 2 minutes until smooth.
- 6Reduce speed and carefully pour in hot coffee (or boiling water).
- 7Divide batter evenly between prepared pans.
- 8Bake for 25–30 minutes (30–35 for 8-inch), until a toothpick inserted in the center comes out clean.
- 9Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
- 10Place chopped chocolate in a heatproof bowl.
- 11Heat cream in a small saucepan until just simmering.
- 12Pour over chocolate and let sit 3–5 minutes.
- 13Stir gently until smooth and glossy.
- 14Add butter and salt, stirring until fully incorporated.
- 15Let cool until thickened but still spreadable (room temperature).
- 16Level all cake layers with a serrated knife.
- 17Place one layer on a cake board or turntable.
- 18Spread with a layer of ganache filling.
- 19Top with second layer, more ganache, then third layer.
- 20Apply a thin crumb coat of ganache all over the cake and refrigerate for 30 minutes.
- 21Frost the entire cake smoothly with the remaining ganache, creating as smooth a surface as possible.
- 22Refrigerate the frosted cake for at least 2 hours, preferably overnight.
- 23In a small bowl, sprinkle gelatin over ¼ cup cold water.
- 24Let bloom for 5–10 minutes.
- 25In a medium saucepan, combine sugar, sifted cocoa powder, ½ cup water, heavy cream, and salt.
- 26Whisk until smooth.
- 27Bring to a boil over medium heat, whisking constantly.
- 28Boil for exactly 1 minute, then remove from heat.
- 29Add the bloomed gelatin and whisk until completely dissolved.
- 30Strain the glaze through a fine-mesh sieve into a heatproof bowl.
Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.5 cup unsweetened cocoa powder (Dutch process recommended)
- 1.5 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 2 large eggs, room temperature
- 0.75 cup buttermilk, room temperature
- 0.33 cup vegetable oil
- 1.5 tsp vanilla extract
- 0.75 cup hot coffee or boiling water
- 8 oz semi-sweet or dark chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter, softened
- 1 pinch salt
- 1.25 cups granulated sugar
- 0.66 cup unsweetened cocoa powder (Dutch process, sifted)
- 0.5 cup water
- 0.33 cup heavy cream
- 2 tsp gelatin powder
- 0.25 cup cold water (for gelatin)
- 1 pinch salt
- Edible gold leaf
- Fresh raspberries or strawberries
- Chocolate curls or shavings
- Gold or silver dragees
Equipment
oven6-inch round cake pansparchment paperlarge bowlwhiskwire rackheatproof bowlsmall saucepanserrated knifecake boardturntablefine-mesh sieve
Tips
- For the chocolate mirror glaze, take your time frosting the cake smoothly with ganache, as any imperfections will show through the glaze.
- The cake must be very cold for the glaze to set properly, so refrigerate it for at least 2 hours, preferably overnight.
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