TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• 1. Preheat oven to 350.
• 2. Lightly butter and flour two 8 inch cake pans.
• 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
• 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
• 5. With the mixer on low slowly add the wet ingredients to the dry.
• .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
• 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
• 8. Cook for 35-40 minutes until a toothpick comes out clean.
• 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
• 10. Chop the chocolate into small shards and place into a food processor.
• 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
• 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
• 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.