Chocolate Espresso Cake

Step 1

Preheat oven to 350º F. Prepare two 8-inch round baking pans.

Step 2

Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature.

Step 3

Sift flour, cocoa, baking soda, and salt in small bowl.

Step 4

Whisk brown sugar, butter, eggs, espresso, and vanilla extract for 3 minutes. (Or about a minute with a hand-held mixer or stand mixer)

Step 5

Gradually add melted chocolate and continue whisking for an additional minute.

Step 6

Stir flour mixture into creamed mixture and then add buttermilk.

Step 7

Pour into prepared pans.

Step 8

Bake for 33 to 38 minutes or until wooden pick inserted in center comes out somewhat clean(not wet). Cool in pans on wire racks for 10 minutes. Run a knife around edges of cakes.

Step 9

Invert onto wire racks; cool completely.

Step 10

Place the chopped chocolate in a medium bowl.

Step 11

Heat the cream in a small saucepan over medium heat. Bring to a low boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

Step 12

Pour hot cream over the chopped chocolate.

Step 13

Let sit for a few minutes, then whisk until smooth.

Step 14

Allow the ganache to cool slightly before pouring over a cake.